A beef-shoulder roast is an inexpensive roast cut from the muscled shoulder area of the beef. The tough, slightly chewy shoulder roast dries out easily but benefits from moist-cooking methods such as braising, which tenderizes the roast as it simmers slowly in liquid. Braising a shoulder roast in liquids such as broth, apple juice or even beer or wine turns even the toughest roast beef into a flavorful, fork-tender dish. Economical and delicious, this roast is perfect for a Sunday dinner.
1 Beef shoulder roast (100% grass-fed beef preferred)
6-8 potatoes, peeled and left whole
Rutabaga, carrots or other root vegetables of your choice, peeled and cut into large pieces
1 large onion, peeled and quartered
1 tsp. thyme leaves
1 tsp. salt
1 tsp. course-ground black pepper
1 tsp. garlic powder
1/2 cup flour
2 cups beef broth (I used beef bone broth)
1 cup red wine
Preheat oven to 350 degrees and spray a large roasting pan with cooking spray.
Place beef shoulder roast in pan and season on both sides with thyme leaves, salt, pepper and garlic powder.
Arrange potatoes and other root vegetables around the roast. Sprinkle flour over all and pour beef broth and red wine in pan (this will make the pan gravy).
Cover pan tightly with foil and roast 2 1/2 hours. Uncover roast, stir pan gravy, and continue cooking an additional 30 minutes.
Remove roast, potatoes and root vegetables to a platter and serve immediately with pan gravy.