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.
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.
