Shoney'S Pot Roast

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

1. Brown roast in butter in Dutch oven; remove meat from Dutch oven.
2. Saute celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
3. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325u0b0 oven, covered, for 4 hours, basting every 1/2 hour.
4. Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
5. 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 in 325u0b0 oven for 45 minutes.
6. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups. Whisk stock and flour together in saucepan and simmer until thick. Pour gravy over meat and vegetables.

butter, rump roast, celery, onion, garlic, parsley, thyme, beef broth, peppercorns, bay leaf, salt, carrots, potatoes, salt, flour

Taken from www.food.com/recipe/shoneys-pot-roast-186403 (may not work)