Roadhouse Grill® Roadhouse Cheese Wraps

You'll find the original version of this delectable Roadhouse Grill signature item in the "starters" section of the menu. It's a variation on the popular fried cheese sticks appetizers with spicy jalapeno peppers in the middle, all wrapped in large spring roll wrappers before frying. The marinara sauce on the side is perfect for dipping this tasty cheesy tidbit. To save time -- and we all like that -- you can use any of your favorite marinara pasta
sauces (such as Ragu) for dipping so you won't have to whip it up from scratch.

8 thin slices monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 to 10 cups vegetable oil

On the side
Marinara (pasta) sauce
Slice the cheese real thin, add peppers and chives, roll
it all up and give it a good squeeze before wrapping

1. Use a sharp knife to make 8 thin slices each from the
end of standard-size hunks of cheddar and monterey jack cheeses.

2. Arrange 2 slices of cheddar and 2 slices of jack on your hand,
then sprinkle about 1 teaspoon of diced jalapeno on top of the

cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich

the peppers and chives between the cheese and roll it all up.
Fold the cheese and squeeze it all together so that the peppers
and chives are well sealed into the middle of the cheeses.
3. Lay a spring roll wrapper with one corner pointing away from
you. Arrange the cheese lengthwise on the center of the wrapper.
4. Fold one of the side corners over the cheese filling. Brush a
little beaten egg on the tip of the other side corner and fold it
over the first corner so that it sticks. Brush some beaten egg on
the corner pointing away from you. Fold the bottom corner up and
over the filling. Roll the wrapper up, keeping it tight, until it
rolls over the top corner with the egg on it. It should stick.
Repeat with the remaining rolls, then cover them all and chill
for at least 30 minutes. This will be long enough to heat up the
oil in a deep fryer or large saucepan to 350 degrees.
5. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or
until the outside is golden brown. Drain the rolls on a rack or
paper towels for 2 minutes before serving with your favorite
marinara sauce on the side for dipping.
Serves 2.

Starbucks® Frappuccino®

Here's one that I get requests for all of the time, and that you won't yet find in any book. This is a clone for Starbuck's "Lowfat Creamy Blend of Coffee & Milk" that you can now find in the all-too-puny 9 1/2-ounce bottles in most stores. Those little bottles will set you back at least a buck, but this Top Secret Recipes version costs a mere fraction of that. Plus, the recipe actually makes enough that you can get a pretty major caffeine buzz. Then, when you get down to the "Tidbits" I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*

Combine all of the ingredients in a pitcher or covered container.
Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.


To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before

To fake espresso with a drip coffee maker and standard grind of
Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.

*This is a natural thickener found in fruits that is used for
canning. You can find it in the supermarket near the canning
supplies. It is used in this recipe to make the drink thicker
and creamier, and can be found in the original recipe. It does
not add to the flavor and can be excluded if you don't care so
much about duplicating the texture of the real thing.

T.G.I. Friday's® Broccoli Cheese Soup

So good, and yet so easy. Now you can recreate this one at
home just by tossing a few items into a saucepan. Try to find
one of the large cartons of chicken stock at your store --
there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
provide enough florets for this baby. Just cut the broccoli
into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.

4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)

1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley

1. Combine chicken broth, water, half & half, cheese, flour,
onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.

The Soup Nazi's® Indian Mulligatawny Soup

4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg

1. Combine all ingredients in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours
or until soup has reduced by more than half, and is thick and
brownish in color. It should have the consistency of chili.
Stir occasionally for the first few hours, but stir often in
the last hour. The edges of the potatoes should become more
rounded, and the nuts will soften. Serve hot.
Makes 4-6 servings.

IHOP Country Griddle Cakes

IHOP Country Griddle Cakes

This nationwide chain, which is known for it's big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, I.H.O.P. dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it's the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Restaurant Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.

nonstick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt

1. Preheat a skillet over medium heat. Apply nonstick spray.

2. Combine all ingredients in a large bowl with a mixer set on
high speed. Mix until smooth.

3. Pour the batter by 1/3-cup portions into the hot pan and cook
pancakes for 1-2 minutes per side or until brown. Repeat with
remaining batter.

Makes 8-10 pancakes.

The Soup Nazi's® Crab Bisque

4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram

1. Remove all the crab meat from the shells and set it aside.
2. Put half of the shells into a large pot with 4 quarts of
water over high heat. Add onion 1 stalk of chopped celery,
and garlic, then bring mixture to a boil. Continue to boil
for 1 hour, stirring occasionally (The white part of the shells
will start to become transparent), then strain stock. Discard
the shells, onion, celery and garlic, keeping only the stock.
3. Measure 3 quarts (12 cups) of the stock into a large sauce
pan or cooking pot. If you don't have enough stock, add enough
water to make 3 quarts.
4. Add potatoes, bring mixture to a boil, then add 1/2 of the
crab and the remaining ingredients to the pot and bring it
back to boiling. Reduce heat and simmer for 4 hours, uncovered
until it reduces by about half and starts to thicken. Add the
remaining crab and simmer for another hour until the soup is
very thick.
Makes 4-6 servings.

Benihana Japanese Fried Rice

Benihana Japanese Fried Rice

When 20-year-old Rocky Aoki came to the New York City
from Japan with his wrestling team in 1959 he was
convinced it was the land of opportunity. Just five
years later he took $10,000 he had saved plus another
$20,000 that he borrowed to open a Benihana steakhouse
on the West side of Manhattan. His concept of bringing
the chefs out from the back kitchen to prepare the food
in front of customers on a specially designed hibachi
grill was groundbreaking. The restaurant was such a smashing
success that it paid for itself within six months.
Here's a clone recipe for the fried rice at Banihana
that is prepared by chefs with pre-cooked rice on those
open hibachi grills.

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce

1. Cook rice following instructions on package (Bring 2 cups
water to a boil, add rice and a dash of salt, reduce heat
and simmer in covered saucepan for 20 minutes). Pour rice into
a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate
the scrambled chunks of egg into small pea-size bits while
3. When rice has cooled to near room temperature, add peas,
grated carrot, scrambled egg and diced onion to the bowl.
Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over
medium/high heat.
5. When butter has completely melted, dump the bowl of rice and
other ingredients into the pan and add soy sauce plus a dash of
salt and pepper. Cook rice for 6-8 minutes over heat, stirring
Serves 4.


This fried rice can be prepared ahead of time by cooking the rice,
then adding the peas, carrots and egg plus half of the soy sauce.
Keep this refrigerated until you are ready to fry it in the butter.
That's when you add the salt, pepper and remaining soy sauce.

Chili's® Boneless Buffalo Wings

This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you
like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork!

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups
of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the
egg mixture, then into the breading blend; then repeat the
process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on
a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the
hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a
small bowl. Microwave sauce for 20-30 seconds or just until the
margarine is melted, then stir to combine. You can also use a
small saucepan for this step. Just combine the hot sauce and
margarine in the saucepan over low heat and stir until margarine
is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate
lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a
large jar with a lid. Pour the sauce over the chicken in the
container, cover, and then shake gently until each piece of chicken
is coated with sauce. Pour the chicken onto a plate and serve
the dish with bleu cheese dressing and sliced celery on the side.
Serves 2-4 as an appetizer.

The Soup Nazi's® Cream of Sweet Potato Soup

4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)

1. Preheat oven to 375 degrees. Bake the sweet potatoes for 45 minutes or until they are soft. Cool the potatoes until they can be handled.

2. Peel away the skin, then put the potatoes into a large bowl. Mash the potatoes for 15-20 seconds, but you don't need to mash them until they are entirely smooth.

3. Spoon the mashed sweet potato into a large saucepan over medium/high heat, add the remaining ingredients and stir to combine.

4. When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft. Serve hot with an attitude.

Makes 6-8 servings.

K.C. Masterpiece® Original Barbecue Sauce

The taste of Original K. C. Masterpiece barbecue sauce is the same as when it was first created in good ole' Kansas City, USA. This is the sauce that steals awards from all the other popular slathers on the market. It's now even sold in a variety of flavors. But this is the clone for the original, and you'll find it very easy to make. Just throw all of the ingredients in a saucepan, crank it up to a boil, then simmer for about an hour. Done deal. And just like the original Masterpiece, this stuff will make a work of art out of any of your grilled meats, or burgers and sandwiches; and as a dipping sauce or marinade.

2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder

1. Combine all ingredients in a medium saucepan over high heat
and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer for 45
to 60 minutes or until mixture is thick.
3. Cool, then store in a covered container in the refrigerator
overnight so that flavors can develop.
Makes 1 1/2 cups.

Liquid smoke is a flavoring found near the barbecue sauces and
marinades. Use hickory-flavored liquid smoke if you have a choice.

Taco Bell® Burrito Supreme®

To copy Taco Bell's most famous burrito at home you first
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.

1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion

1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.

The Soup Nazi's® Mexican Chicken Chili

1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano

On the side
Sour cream
Pinch chopped Italian parsley

1. Sauté the chicken breasts in the olive oil in a large pot
over medium/high heat. Cook the chicken on both side until
done -- about 7-10 minutes per side. Cool the chicken until
it can be handled. Do not rinse the pot.
2. Shred the chicken by hand into bite-sizes pieces and place
the pieces back into the pot.
3. Add the remaining ingredients to the pot and turn heat to
high. Bring mixture to a boil, then reduce heat and simmer for
4-5 hours. Stir mixture often so that many of the chicken pieces
shred into much smaller bits. Chili should reduce substantially
to thicken and darken (less orange, more brown) when done.
4. Combine some chopped Italian parsley with sour cream and serve
it on the side for topping the chili, if desired.
Makes 4-6 servings.

Lone Star Steakhouse Chili

Lone Star Steakhouse Chili

When the weather gets cold it's time to fire up the stovetop. This chain makes a tasty chili that warms the bones on a nippy fall day. This clone recipe is easy-to-make, low-fat and delicious.

And if it's super brisk outside, you might want to add an additional tablespoon of diced jalapeno to aggressively stoke those internal flames.

1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf

grated cheddar cheese
diced onion
canned whole jalapeno chili peppers
Hot enough for you?

1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring
occasionally. Serve one cup in a bowl with the optional cheese,
diced onion and whole jalapeno garnish on top.

Makes 4 servings.

Tony Roma's® Baked Potato Soup

"A house specialty full of baked potatoes and topped with Cheddar cheese, bacon and green onions."

The thick-and-creamy texture and rich taste of Tony Roma's best-selling soup can be easily cloned with basic ingredients.
This version is thickened with a little flour, some half-and-half and, most notably, instant mashed potatoes.

Give yourself an hour to bake the potatoes and around 30 minutes to prepare the soup.

Garnish each serving with shredded cheese, crumbled bacon and green onions and youwill  have a home kitchen Tony Roma's recreation that will surely impress.

2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)

1. Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool.

2. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

3. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes.

4. Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

5. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.

6. Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion.

Repeat for remaining servings.

Serves 6 to 8.

Olive Garden's Chicken Scampi

* 5 to 6 quarts water
* 16 ounces angel hair pasta
* 4 tablespoons (1/4 cup) olive oil
* 1/2 cup all-purpose flour
* Salt and ground black pepper, to taste
* 12 chicken tenderloins
* 1 sweet green pepper, cut into bite-size strips
* 1 sweet red pepper, cut into bite-size strips
* 1 sweet yellow pepper, cut into bite-size strips
* 1 red onion, chopped
* 2 teaspoons minced fresh parsley, for garnish
* Freshly grated parmesan cheese, for serving

For the Scampi Sauce:

* 3 tablespoons butter
* 2 tablespoons chopped yellow onion
* 1/4 cup minced garlic
* 1 1/2 cups chablis wine (white wine)
* 1/2 teaspoon salt
* 1/2 teaspoon Italian seasoning
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon ground black pepper
* 2 teaspoons minced fresh parsley
* 1 cup heavy cream

Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 30 seconds. Do not let the garlic brown.

Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half.

Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil.

Bring the 5-6 quarts water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick.

If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown.

When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges.

Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes.

Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta.

Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with freshly grated parmesan cheese.

Makes 4 servings.

Shoney’s Pot Roast

2 tablespoons butter or margarine
3 lbs. rump roast - trimmed of fat
2 stalks celery - chopped
1 large onion - chopped
3 cloves garlic - minced
1/2 teaspoon parsley flakes
1/2 tablespoon dried thyme
2 cups beef broth
20 whole peppercorns
1 whole bay leaf
1/2 tablespoon salt
2 carrots - sliced
2 potatoes - peeled, cubed
1/2 teaspoon salt
1/3 cup all-purpose flour

1. Brown roast in butter in Dutch oven, then remove meat from Dutch oven.
2. Sauté in celery, onion, garlic, parsley, and thyme in Dutch oven for 5 minutes, then return meat to Dutch oven.
3. Add the beef broth, peppercorns, bay leaf, and salt to Dutch oven and bake in a 325 degree oven, covered, for 4 hours, basting every 1/2 hour.
4. Remove roast from Dutch oven.
5. Strain stock into bowl; discard vegetables.
6. Using 2 forks, shred roast into bite-size pieces.
7. Pour reserved stock over beef in Dutch oven.
8. Add carrots, potatoes, and salt to Dutch oven and bake in a 325 degree oven for 45 minutes.
9. Drain stock from Dutch oven and add enough beef broth to stock to make 3 cups.
10. Whisk stock and flour together in saucepan and simmer until thick.
11. Pour gravy over meat and vegetables.
Serves 8