ROAST BEEF - Maynard's Slow-Cooked Pot Roast

Maynard Pittendreigh

This recipe comes from Shoney's Restaurant in Greenville, SC, where Ginny Pittendreigh worked as the Dining Room Manager.  Ginny was able to observe part of the process, such as cooking it very rare, then slicing, and continuing to cook.  Maynard came up with the spices. Maynard cooked this when he was the pastor of Good Shepherd in the Atlanta area.  He went almost two decades without making it when he decided to use in on October 19, 2021, for the second family gathering at their new home at Winter Park. John Pittendreigh declared the next day that this was his new favorite meal.

2 tablespoons butter

One 4-pound rump roast

1 teaspoon onion powder

1 teaspoon celery powder

1 bay leaf

1 teaspoon thyme

20 whole peppercorns

1 teaspoon parsley

1 teaspoon salt

2 large carrots, sliced

2 potatoes

1 tablespoon of ground beef boulion

1. Preheat oven to 325 degrees

2. Put a large oven-safe pot onto the stove and melt butter. Take the roast and sear all sides -- about 2 to 3 minutes.

3. Remove the meat from the pot and place on a plate. Mix beef boulion in two cups of water. Pour into pot. Add all spices noted above. Mix well. Return roast to pot. Add carrots and potatoes. Baste roast with liquid. Place pot in oven.

4. Baste the roast every 20 minutes.

5. Cook for until meat termometer says the meat is rare. Be sure to get an accurate reading by pushing the thermometer further into the meat when reading it. This should take about 2 hours, depending on the actual size of the roast.

5. Remove the meat and cut into slices for serving. Then return the meat to the pot, basting fully. Return the pot to the oven and continue to cook for 20 minutes, or until cooked as desired.