beef shoulder roast recipe
Tender and flavorful, this beef shoulder roast recipe is perfect for any occasion. Learn pro tips for a juicy, melt-in-your-mouth roast every time!
Ingredients
- Essential Ingredients:
- Beef Shoulder Roast: Look for a roast that's around 3-5 pounds for optimal tenderness. A bone-in roast will add extra flavor but a boneless option works just as well.
- Olive Oil: Used for searing the meat adding a rich, smooth flavor to the roast.
- Salt and Pepper: Basic seasoning to enhance the natural flavors of the beef. Feel free to adjust to taste.
- Garlic: Fresh garlic cloves minced, will infuse the roast with aromatic goodness.
- Onions: Yellow onions sliced, create a flavorful base for braising the roast.
- Carrots add sweetness and depth to the flavor when roasted alongside the beef.
- Celery: A wonderful aromatic that adds a subtle savory note to the dish.
- Beef Broth: Helps to braise the beef and keeps it moist while roasting. You can use chicken broth as a substitute but beef broth is ideal for a richer flavor.
- Fresh herbs thyme, rosemary, bay leaves—these will elevate the flavor profile, infusing the roast with fragrant notes. You can also use dried herbs, but fresh herbs are always recommended for the best results.
- Red Wine Optional: A splash of red wine adds depth and richness to the braising liquid. This is totally optional, but it enhances the flavor of the roast, making it even more irresistible.
- Tomato Paste: Adds a touch of sweetness and umami to the broth.
- Optional ingredients for variations:
- Mushrooms: Sautéed mushrooms can be added to the broth adding an earthy flavor that complements the beef.
- Potatoes: If you want a one-pan meal you can add cubed potatoes to the roasting pan to absorb the delicious juices.
Instructions
Prepare the Roast
- Remove the beef shoulder roast from the refrigerator 30-60 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Pat the roast dry with paper towels to help it sear properly and develop a rich, caramelized crust.
Season for Maximum Flavor
- Generously season all sides with salt, black pepper, and garlic powder.
- For extra depth, rub the roast with a blend of smoked paprika, dried thyme, and onion powder.
- Let the seasoning sit for at least 15 minutes to enhance flavor absorption.
Sear the Roast
- Heat 2 tablespoons of olive oil in a Dutch oven or large oven-safe pot over medium-high heat.
- Once the oil is hot, sear the roast on all sides for about 3-4 minutes per side, creating a golden-brown crust.
- Remove the roast and set it aside.
Build the Flavor Base
- In the same pot, sauté chopped onions, carrots, and celery until softened (about 5 minutes).
- Add minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the pan with ½ cup of red wine or beef broth, scraping up the browned bits from the bottom.
Slow Cook to Perfection
- Return the seared roast to the pot and add 2-3 cups of beef broth until it covers about half of the roast.
- Toss in fresh rosemary, thyme, and a bay leaf for extra aroma.
- Cover the pot and braise in a preheated oven at 300°F (150°C) for 3-4 hours until the meat is fork-tender.
- Check every hour and baste the roast with pan juices to keep it moist.
Rest and Serve
- Once cooked, remove the roast from the pot and tent it loosely with foil.
- Let it rest for 15-20 minutes before slicing.
- Strain and reduce the braising liquid to make a rich, velvety gravy.
- With these steps, you’ll create a melt-in-your-mouth beef shoulder roast packed with deep, savory flavors. Enjoy!
Notes
Nutrition Information (Per Serving)
- Calories: 400
- Protein: 35g
- Fat: 22g
- Carbohydrates: 5g
- Fiber: 1g
- Sugar: 2g
- Sodium: 450mg