Shoney's Slow Cooked Pot Roast

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This recipe was posted on top secret recipes by todd wilbur. it is now a pay for it recipe. Serving with mashed potatoes is suggested. Recipe created by todd wilbur www.topsecretrecipes.com"."

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Steps

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Preheat oven to 325 degrees.

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

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Remove the meat from the pot to a plate.

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Add the onion , celery , bay leaf , garlic , peppercorns , thyme and parsley to the pot that the meat was browned in and saute over high heat for 5 minutes until the onions just start to brown.

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Put the roast back into the pot with the vegetables.

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Add the stock and 1 / 2 teaspoons salt.

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Cook the meat in the oven , covered , for 4 hours or until the meat is tender enough to tear apart.

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Every half hour or so , baste with the broth so that it does not dry out.

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When the roast is tender , remove it from the pot and strain the stock into a medium bowl.

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Discard the vegetables and spices but keep the stock.

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Using 2 forks , shred the roast apart into slightly bigger than bite-size chunks.

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Put the meat back into the pot and pour the stock over it.

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Add the remaining 1 / 2 t.

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Ingredients

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butter, rump roast, onion, celery, bay leaf, garlic clove, peppercorns, fresh thyme, fresh parsley, beef stock, salt, carrots, flour, salt and pepper