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Shoney's Slow-Cooked Pot Roast 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 (7 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 - and then cooking in the pan juices after flaking the meat. 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 original recipe requres a rump roast, a tough cut of meat before cooking, which is reasonably low in fat. If you like, you can also use the more tender and less costly chuck roast. This cut of meat requires about an hour less time in the oven to tenderize it because of its higher fat content.

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
Pot Roast
2 tablespoons butter
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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
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!
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.
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!
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.
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!