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Shoney's Slow-Cooked Pot Roast copycat recipe by Todd Wilbur
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Shoney's Slow-Cooked Pot Roast


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.

Complete your meal with my copycat recipe for Olive Garden Mashed Potatoes

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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

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Reviews
Average rating:

Score: 5.00. Votes: 8
Rating of votes (8)
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8 customers
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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

Jane
Mar 11, 2013, 22:00

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.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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