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Shoney's Slow-Cooked Pot Roast

By Todd Wilbur


Score: 5.00. Votes: 8
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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.

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  • 2 tablespoons butter
  • 1 4-pound rump roast
  • ...

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Score: 5.00. Votes: 8
Rating of votes (8)
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Kim
Jul 7, 2016, 22:00

My absolute favorite pot roast recipe!

bonnie
Mar 14, 2013, 22:00

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

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