Shoney’s Pot Roast

Shoney’s makes a wonderful pot roast, and the leftovers are great for sandwiches.

Shoney’s Pot Roast is a classic and comforting dish that has been a favorite at Shoney’s restaurants for many years. It features a tender and succulent rump roast, slow-cooked to perfection with a flavorful blend of vegetables and herbs. The result is a mouthwatering pot roast that is sure to satisfy any craving for home-cooked goodness.

The preparation of Shoney’s Pot Roast starts with browning the rump roast in butter or margarine, adding a delightful depth of flavor to the meat. The chopped celery, onion, minced garlic, dried parsley, and dried thyme are then sautéed together to create a fragrant base for the dish. The roast is returned to the Dutch oven, where it is combined with beef broth, whole peppercorns, a bay leaf, and salt before being slow-cooked in the oven for four hours. Throughout the cooking process, the roast is basted regularly to ensure it remains tender and moist.

Once the pot roast is cooked to perfection, it is shredded into succulent bite-size pieces, making it easy to enjoy. The carrots and potatoes are added to the Dutch oven, providing additional flavor and texture to the dish. The pot roast, vegetables, and cooking liquid are then baked for a final 45 minutes, allowing all the flavors to meld together beautifully.

The crowning touch is the rich and savory gravy made from the reserved cooking liquid. The liquid is strained and combined with additional beef broth and flour to create a luscious and velvety gravy that perfectly complements the tender pot roast and vegetables.

Shoney’s Pot Roast is a wonderful comfort food that brings back memories of home-cooked family meals. Its hearty and satisfying flavors, along with the delightful aroma that fills the kitchen during its preparation, make it a favorite choice for diners seeking classic comfort at Shoney’s restaurants. Whether enjoyed with friends and family at the restaurant or prepared at home, Shoney’s Pot Roast is sure to be a warm and welcoming meal that brings comfort and joy to every bite.

SERVES: 8–10

INGREDIENTS:

• 3 pounds trimmed rump roast
• 2 tablespoons butter or margarine
• 2 stalks chopped celery
• 1 large chopped onion
• 3 cloves minced garlic
• ½ teaspoon dried parsley
• ½ tablespoon dried thyme
• 2 cups beef broth
• 20 whole peppercorns
• 1 whole bay leaf
• ½ tablespoon salt
• 2 sliced carrots
• 2 peeled and cubed potatoes
• ½ teaspoon salt
• 1/3 cup flour

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. In a Dutch oven, melt the butter or margarine over medium-high heat. Brown the rump roast on all sides, then remove it from the Dutch oven and set it aside.
3. In the same Dutch oven, sauté the chopped celery, chopped onion, minced garlic, dried parsley, and dried thyme for about 5 minutes until the vegetables are softened.
4. Return the browned rump roast to the Dutch oven with the sautéed vegetables.
5. Add the beef broth, whole peppercorns, bay leaf, and salt to the Dutch oven. Cover with a lid and bake in the preheated oven for 4 hours, basting the roast with the cooking liquid every 30 minutes.
6. After 4 hours, remove the roast from the Dutch oven and set it on a cutting board. Using two forks, shred the roast into bite-size pieces.
7. Strain the cooking liquid from the Dutch oven into a bowl, discarding the vegetables and spices.
8. Return the shredded roast back to the Dutch oven. Add the sliced carrots, cubed potatoes, and ½ teaspoon salt. Mix the vegetables and meat together.
9. Bake the mixture for an additional 45 minutes.
10. Drain the cooking liquid from the Dutch oven, and add enough beef broth to the liquid to make 3 cups in total. In a separate saucepan, whisk together the reserved liquid and flour, then simmer until the mixture thickens into a gravy.
11. Pour the thickened gravy over the meat and vegetables in the Dutch oven, ensuring they are well coated.
12. Serve the delicious shredded beef with vegetables and rich gravy for a hearty and comforting meal.