Shoney’s Pot Roast (ranker)

2 T butter
3 lbs rump roast, trimmed
2 celery ribs, chopped
1 large onion, chopped
3 garlic cloves, minced
1/2 t dried parsley
1/2 T dried thyme
2 c beef broth
20 whole peppercorns
1 whole bay leaf
1/2 T salt
2 carrots, sliced
2 potatoes, peeled and cubed
1/2 t salt
1/3 c flour

Brown roast in butter in oven; remove meat from oven. Saute celery, onion, garlic, parsley and thyme in oven for 5 min; return meat to oven. Add beef broth, peppercorns, bay leaf and salt to Dutch oven; bake in 325° F oven covered, for 4 hours, basting every 1/2 hour. Remove roast from Dutch oven; strain stock into bowl and discard vegetables. Using 2 forks, shred roast into bite size pieces; pour reserved stock over beef in Dutch oven. Add carrots, potatoes and salt to Dutch oven and bake for 45 min. Drain stock from Dutch oven and add enough beef broth to stock to make 3 c; whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.

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