Beef Shoulder Roast
Serves 630 mins prep360 mins cook
A comforting and easy-to-make beef shoulder roast with root vegetables that embodies the essence of fall. This dish combines tender meat with flavorful, slow-cooked root vegetables, making it a perfect side dish or main course.
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What you need
Instructions
1: Preheat oven to 300F. Prepare a 9x13 dish and set aside. 2: Pat dry your roast. The dryer, the less splatters your sear will have. 3: Heat a pan over high heat. Add oil. Sear roast all around for a few minutes. Remove and set aside in baking dish. 4: Reduce heat to medium high. Saute onion until soft. Add garlic and saute until fragrant. 5: Add wine and stir to incorporate. Add tomato paste and water. Turn the heat off. 6: Transfer sauce on the roast. Place all vegetables around the roast. Sprinkle salt and pepper, and add rosemary on top of the roast. 7: Spray a piece of foil with non stick spray and cover the roast with it. This prevents the foil from sticking to the roast. 8: Bake for about 6 hours, or until inserting a knife takes no effort. 9: Slice only when cold. Enjoy.View original recipe