Shoneys Recipes

SHONEY'S POT ROAST

Steps:

• Brown roast in butter in Dutch oven; remove meat from Dutch oven.
• Sauté celery, onion, garlic, parsley and thyme in Dutch oven for 5 minutes; return meat to Dutch oven.
• Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven; bake in 325° oven, covered, for 4 hours, basting every 1/2 hour.
• Remove roast from Dutch oven. Strain stock into bowl. Discard vegetables.
• 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 325° oven for 45 minutes.
• 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.

SHONEY'S CABBAGE BEEF SOUP

Steps:

• Chop the tomatoes and reserve the juice.
• Brown the beef with the onions.
• Drain the fat.
• Add the beef broth, beans, tomatoes, and juice and tomatoe paste if desired.
• Add the cabbage, and simmer till tender.
• Add salt and pepper.