Beef Roast Shoulder

5 from 3 votes

Slow roasted beef roast shoulder recipe. Keep it simple. How to cook this baked in the oven for the perfect fall apart texture. Serve as is for dinner or as sliders.

Prep Time10

Cook Time3 10

Course: Entree, Main Course

Cuisine: American

Keyword: baked, beef, beef shoulder, dutch oven, oven, roast, shoulder roast

Servings:

Author: Justine

Equipment

1 dutch oven or deep oven safe pot with lid

Ingredients

2 lbs beef shoulder roast
1 onion
2 tbsp olive oil
2 c beef broth
2 stalks celery
1 carrot
3 bay leaves
1 tbsp minced garlic
1 tbsp cornstarch

Instructions

Preheat the oven to 320 F. Blot outside with paper towels to dry the outside, then brush beef shoulder with olive oil, sprinkle with salt and pepper.
In the remaining olive oil, fry the beef over high heat on all sides to make a crust. It is convenient to do this in a Dutch oven, you can use the lid to prevent splashes of hot fat to not scatter around. Searing will take approximately 10 minutes.
Cut the onion into quarters, cut the carrots and celery into strips. Fry in a dry hot skillet to brown.
Pour the beef broth into the Dutch oven, add the fried vegetables, bay leaf, and garlic. Close the Dutch oven with a lid and place in the oven. Cook for 3 hours to get very soft and tender beef. (timing depends on weight, refer to temperature chart below)
After 3 hours, remove vegetables and bay leaf from the broth. Transfer the beef to a plate. Remove cooking strings.
Put pot with broth on a burner over medium high heat. When boiling whisk cornstarch in adding 1 tbsp to it. Immediately the broth will begin to thicken. Now this sauce can be used as gravy.
Beef shoulder roast internal temperature - You need it to reach a minimum of 145°F which will be considered medium-rare, 160°F is less pink and closer to a medium cook or if you do not want pink at all then 170 degrees F would be well done.

Video

Nutrition