Shawnee Roast Recipes
SHAWNEE ROAST
Ok guys, this is my Grandmother Margaret Eskridge's recipe. You will never make another raost any other way again! The sauce this creates is good enough to eat by itself! I made a couple of the ingredients optional because I have left them out before with wonderful results
Provided by Sarah Goodpasture
Categories Stew
Time 6h20m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Put all ingregients except bread and sauce ingredients into a large roasting pan and cover with lid or foil.
- Bake at 300 degrees for 6 to 7 hours.
- Meat juices can be cooked down, if desired. (You may baste every hour for the last few hours for extra yumminess).
- To prepare sauce, mix the mayo, mustard and horseradish together well.
- Add enough half & half to thin sauce to a pouring consistency.
- To serve, place sliced beef on rye bread. (I just use a fork and pull the meat apart and have a shredded beef sandwich)
- Pour juice over open faced sandwich and put 1 to 2 tablespoons sauce over the sandwich.
Nutrition Facts : Calories 566.3, Fat 25.9, SaturatedFat 7.9, Cholesterol 158.8, Sodium 1052.7, Carbohydrate 35.7, Fiber 0.4, Sugar 21.4, Protein 48.4
SHONEY'S POT ROAST
Make and share this Shoney's Pot Roast recipe from Food.com.
Provided by byZula
Categories Meat
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
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