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Shoney's Slow-Cooked Pot Roast Copycat Recipe
Shoney's Slow-Cooked Pot Roast
By Todd Wilbur

Recipe Type: Entree
Calories: 445
Cook Time: 5 hours 20 minutes
Recipe Rating: 5.0 (8 reviews)
 
Menu Description: "Tender roast beef and carrots slow-simmered and served in a rich brown gravy."

Remember Mom's delicious pot roast? Shoney's tender slow cooked entree is just as good, if not better than many home recipes. The secret to making tender, flaky pot roast is the long slow-cooking process with frequent basting. This recipe, based on Shoney's popular dish, requires 3 to 4 hours of cooking to make the meat tender. The meat is then flaked apart, put back into the pot with the pan juices and carrots, and cooked more to infuse the meat with flavor. The restaurant recipe uses rump roast, a tough cut of meat that gets tender as it braises. If you like, you can use the more tender and less costly chuck roast. The chuck may take up an hour less time in the oven to tenderize due to its higher fat content.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

Pot Roast
2 tablespoons butter
1 4-pound rump roast
1 white 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)
2 cups beef stock or canned beef broth
1 teaspoon salt
2 large carrots, sliced

Gravy
2 cups beef stock or canned beef broth
1/3 cup all-purpose flour
Salt and pepper to taste

On the side
Mashed potatoes

1. Preheat the oven to 325 degrees F.

2. Melt the butter in a large oven-safe pot or Dutch oven and sear all sides of the roast in the melted butter for 2 to 3 minutes per side, or until all sides are browned.

3. Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme, and parsley to the pot that the meat was in and saute over high heat for 5 minutes until the onion starts to brown.

4. Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 teaspoon salt.

5. Cook the meat in the oven, covered, for 4 hours or until the meat is tender enough to tear apart. Every half hour or so, baste the meat with the broth so that it doesn't dry out.

6. 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.

7. Using 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 salt and the carrots.

8. 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.

9. Just before serving the pot roast make a gravy by straining the stock from the pot roast and combining it with an additional 2 cups of beef stock. Sprinkle the flour into a medium saucepan and stir in the liquid. (You should have about 3 cups of stock altogether. If not, add water until you have 3 cups of liquid.) Bring the mixture to a boil, stirring often until thick. Remove from the heat.

10. Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.

Serves 6 to 8.





        
Kim  
Submitted on: 07/07/16
My absolute favorite pot roast recipe!
OMG SOO GOOD
bonnie  
Submitted on: 03/15/13
This is the only roast recipe I use now. It really really is that good. I took it to a potluck and I could hear the others say they could sit there all day and eat just the roast beef LOL
Classic Comfort
Jane  
Submitted on: 03/12/13
I've made this recipe several times already and you can't go wrong each time. I use a chuck roast and the ingredients makes it so flavorful without changing it around. The meat is very tender. There is plenty of delicious gravy to go around for mashed potatoes.
bonste  
Submitted on: 10/19/12
This is sooo good. It really is the ONLY way I will make a roast beef now. For me any cut of roast beef works, I just get what ever is on sale and haven't noticed any difference. It always gets rave reviews at my house!
Frickin' amazing
Brenda  
Submitted on: 02/11/12
This is the first pot roast recipe I ever tried that was not only fall-apart tender, but had my hubby raving for seconds. Eventually I tried the chuck roast suggestion as well, but the flavor was noticeably inferior. Stick to the recipe as written and you can't go wrong.
So, so good!
Jennifer  
Submitted on: 04/05/11
I have had the first Restaurant Cookbook since it was on bookstore shelves. I have made many amazing recipes from the book, but it never dawned on me to try this. Now that I have a family, I have tried several pot roast recipes but they were just ok. Last week, I stumbled on this recipe and it was so so good!
Amazing method!
Claudia Chapman  
Submitted on: 03/08/11
I live in CA, and have never visited a Shoney's, so I chose this recipe because I had a 5 lb. chuck cross rib roast to tenderize. I marinated it first for 24 hours in an oil, balsamic vinegar, worcestshire type recipe, then baked as directed. Only difference is I baked in a closed clay baker w/o veggies. Added carrots, potatoes and onions once meat was tender and 'chunked' into pieces. Basted all with juices in baker, sea salted and peppered veggies, and baked till they were tender.
Delicious Pot Roast
Margaret George  
Submitted on: 03/04/11
I have been using this recipe for pot roast ever since I bought my 1st of Todd Wilbur's cookbooks many years ago. It is a family favorite! I use a chuck roast and I also add peeled potatoes, cut into halves or quarters, at the same time that the carrots go in during the last 40-50 minutes of cooking. Delicious and flavorful! Makes excellent leftovers too!