Popular boneless shoulder roasts are pork, beef or, less often, lamb. All are cooked basically the same way, with oven roasting the usual method of preparation. To determine doneness, the cook can use average cooking time or, for a more precise method, a meat thermometer. The shoulder, as the name suggests, comes from the upper torso of the animal where the leg and body meet. A boneless shoulder roast will generally cost more than a bone-in roast, unless your local grocer has the roast on sale.
Beef Shoulder Roast
A beef shoulder roast can be cooked in the oven, on the stove top or in a slow cooker. Allow at least 30 to 35 minutes per pound of roast if cooking in the oven or on the stove top in a Dutch oven. If using a slow cooker, plan on cooking the roast on low for at least six to eight hours. A meat thermometer will read 145 degrees F. for rare, 160 for medium and 170 for well done, when inserted into the thickest part of the meat. Vegetables can be added to the roast during the last hour of cooking time for oven or stovetop cooking. If using a crock pot, add the vegetables at the same time you add the roast.
Pork Shoulder Roast
Pork roasts of any kind should be fully cooked. To achieve this, the internal temperature of the meat should reach 160 degree F. Boneless pork shoulder roasts can be cooked in the same way as beef. Even if simply roasting, adding a 1/4 inch of water to the bottom of the pan can keep the roast from sticking. Cook a pork shoulder roast for approximately 20 minutes per pound, or six to seven hours, on low, in a slow cooker.
Lamb Pork Shoulder
Boneless lamb shoulder roasts can be cooked as is or stuffed. Lamb should be cooked to an internal temperature of 150 degrees F. In a preheated, 325-degree F oven, it will take a 5 lb. boneless shoulder roast approximately two hours to cook. If the roast is stuffed, allow an extra 30 minutes for the roast to reach temperature. Like all roasts, lamb should be allowed to rest for 10 to 20 minutes once removed from the oven.