How to Bake a Shoulder Roast
Beef shoulder roasts can be tough slices of meat. This can be remedied easily while baking by braising the roast in red wine to add tender flavor. The best way to braise the meat is to cook it briefly in an oven-safe skillet and transfer the whole thing into the oven. However, if you don't have an oven-safe skillet, the meat can be transferred into a new baking pan after heating, as long as you also transfer the meaty bits stuck to the bottom of the skillet. Does this Spark an idea?
Things You'll Need
- 1 onion
- Small saucepan
- 3 tbsp. olive oil
- Heavy skillet
- Kosher salt
- Pepper
- 1 beef shoulder roast, 1 1/2 inch thick
- 1 cup red wine
- 2 tbsp. worcestershire sauce
- 3 cloves chopped garlic
Instructions
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1
Preheat the oven to 350 degrees F. Chop three garlic cloves and set aside. Chop the onion into thin rings and heat in a small saucepan over low heat.
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2
Warm 3 tbsp. olive oil in a heavy skillet over medium heat. Rub the meat with a dash of kosher salt and pepper. Transfer the meat to the warm skillet and cook the meat lightly, two minutes on each side.
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3
Add 1 cup of wine, 2 tbsp worcestershire sauce and chopped garlic to the skillet with the meat. Reduce the heat to low. Once the onions are soft, place these on top of your roast.
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4
Put the skillet in the oven and cook for 1 3/4 to 2 1/2 hours, depending on the size of your roast. Use a ladle to pick some of the juices out of the bottom of the skillet and put on top of the meat every half hour to spread the flavor. When a fork can slide easily into the meat, it is done.
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Tips & Warnings
If you prefer to skip the skillet process, use the garlic, worcestershire sauce, olive oil and onions in a marinade. Pour the marinade over the meat and let it marinate in the refrigerator for three hours before cooking.
