Shoulder Roast

How to Cook a Beef Shoulder Roast:

Here’s a basic guide for roasting it in the oven or slow cooking it:

1. Oven Roasting (Traditional Method):

Ingredients:

• 3-5 lb beef shoulder roast 
• Salt and pepper (to taste)
• 1-2 tbsp olive oil
• 1 onion, chopped
• 3-4 garlic cloves, smashed
• 1-2 cups beef broth (or red wine for a richer flavor)
• Fresh herbs (such as rosemary, thyme, and bay leaves)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Season the roast generously with salt and pepper on all sides.
3. Sear the roast: In a large oven-safe pot (like a Dutch oven), heat the olive oil over medium-high heat. Once hot, add the roast and sear it on all sides for about 3-4 minutes per side until browned. This step enhances the flavor.
4. Add aromatics: Remove the roast from the pot. In the same pot, sauté the onions and garlic for about 2 minutes until softened. You can also add carrots, celery, or other vegetables if you like.
5. Add liquid: Pour in the beef broth (or wine) to deglaze the pan, scraping up any browned bits from the bottom of the pot. Add in fresh herbs like rosemary or thyme.
6. Roast in the oven: Return the roast to the pot. Cover with a lid or tightly with foil and place it in the oven. Roast for about 3-4 hours, or until the roast reaches your desired level of tenderness (it should shred easily with a fork).
7. Rest and serve: Remove from the oven and let the roast rest for 15 minutes before slicing. You can also shred it if you prefer pulled beef.

2. Slow Cooker Method:

Ingredients:

• 3-5 lb beef shoulder roast
• Salt and pepper (to taste)
• 1-2 tbsp olive oil
• 1 onion, chopped
• 3-4 garlic cloves, smashed
• 1-2 cups beef broth (or your choice of liquid)
• Optional: carrots, potatoes, or other vegetables

Instructions:

1. Sear the roast: (Optional but recommended for added flavor) Heat a large skillet over medium-high heat with the olive oil. Sear the roast on all sides until browned.
2. Place in slow cooker: Transfer the roast to the slow cooker. Add the onion, garlic, and any other vegetables you're using.
3. Add liquid and seasonings: Pour in the beef broth or liquid of your choice. Season with salt, pepper, and any herbs you like (rosemary, thyme, etc.).
4. Slow cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, or until the roast is fork-tender and easily shreds.
5. Rest and serve: Let the roast rest for 15 minutes before slicing or shredding. Serve with your choice of sides like mashed potatoes, roasted vegetables, or a salad.

3. Instant Pot or Pressure Cooker Method:

If you're short on time, using a pressure cooker can significantly reduce the cooking time while still yielding tender and flavorful results.

Ingredients and instructions are similar to the slow cooker method, but the roast only takes about 60-90 minutes to cook under high pressure. Make sure to follow the manufacturer’s instructions for your specific model.

Tips for Success:

• Patience is key: The slow cooking process helps break down the tough fibers in the shoulder roast, making it tender. Don't rush the cooking time.
• Add vegetables: The vegetables can absorb the delicious flavors of the beef, and they also make for a complete meal.
• Leftovers: A shoulder roast is great for leftovers. You can use the meat for sandwiches, tacos, or soups the next day.