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    Source of Recipe

    Top Secret Restaurant Recipes

    Recipe Introduction

    This recipe is from Shoney's. The menu description is as follows: "Tender roast beef and carrots slow-simmered and served in a rich brown gravy". Here is my slightly modified version.

    List of Ingredients

    2 Tablespoons vegetable oil
    7-bone roast
    2 Tablespoons butter
    1 onion, chopped
    2 stalks celery, chopped
    1 bay leaf
    1 large clove garlic, chopped
    20 whole peppercorns
    1 1/2 teaspoons fresh thyme (or 1/2 teaspoon dried)
    1 1/2 teaspoons fresh parsley (or 1/2 teaspoon dried)
    3 cups beef stock or canned beef broth
    1 teaspoon salt
    2 large carrots, sliced

    4 Tablespoons butter
    4 Tablespoons flour
    2 cups liquid from cooked roast and beef broth


    Preheat oven to 325 degrees. Salt and pepper both sides of roast. Sear both sides of roast in vegetable oil until well browned in Dutch oven or oven proof pot. Remove meat from the pot to a plate. Melt butter in pot. Add the onion, celery, bay leaf, garlic, peppercorns, thyme, and parsley to the pot. Saute' for 5 minutes or until the onion starts to brown. Return the roast to the pot and add the beef stock and 1/2 teaspoon salt. Cook the meat in the oven, covered, for 3 hours or until the meat is tender enough to tear apart. Every 30 minutes turn the meat over so that it doesn't dry out. When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables and spices, but keep the stock. Using the two forks, shred the roast apart into slightly bigger than bite-size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 teaspoon and the carrots. Put the pot back into the oven and cook for 40 to 50 minutes. This will make the meat even more tender and fill it with flavor. By this time the carrots should be tender. Just before serving the pot roast make gravy by straining the stock from the pot. Melt 4 Tablespoons butter in pot. Add 4 Tablespoons of flour. With wisk, mix flour with butter. Discard grease that has risen to the top of the stock. Very slowly add 2 cups of beef stock to the flour and butter mixture stirring with the wisk. Serve the pot roast over a bed of mashed potatoes with gravy poured over the top.




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