How to Cook a Beef Roast Shoulder
Beef shoulder is one of the most inexpensive roast beef cuts. If cooked properly, it makes an excellent main course. With careful preparation, beef shoulder roast is an affordable and delicious choice for entertaining or feeding families. Does this Spark an idea?
Things You'll Need
- 1/3 cup all-purpose flour
- 1/8 to 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 1/2 lbs. boneless beef shoulder
- 1 tbsp. vegetable oil
- 1 can (14 to 14 1/2 oz.) beef broth
- 1/2 cup dry red wine
- 1 1/2 tsp. dried thyme
- 2 packages (16 oz. each) frozen vegetables for stew (or fresh carrots, green beans, onions, potatoes or other vegetables to taste)
Instructions
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1
Mix flour, salt and pepper. Measure 2 tbsp. of this mixture and use it to lightly coat the beef.
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2
Combine broth, red wine and thyme. Add remaining flour mixture and stir to combine.
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3
Brown beef in vegetable oil in a large pot on all sides. Add wine mixture and bring to a boil.
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4
Reduce heat, cover the pot and simmer for two hours.
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5
Stir vegetables into pot, bring to a boil again and reduce to a simmer.
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6
Cover and simmer for 30 to 45 minutes, or until beef is tender. Carve, season and serve with a salad, rice, garlic bread and a glass of red wine.
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1
Tips & Warnings
If roast is not tender after the recommended simmering time, cook it a bit longer.
Avoid boiling the meat too long. It will result in a tough roast.
