Beef Shoulder Roast

Heather says:

I’m so sorry, Home Eccers, but this will be a pictureless recipe. I enjoy photographing food for this site, but it seems appetizing photos of beef just may be my white whale. Bear with me, please.

This recipe is designed to translate into a planned over meal of sliced beef with melted cheddar on hoagie rolls.

Beef Shoulder Roast Braised in Red Wine

Ingredients:

  • 1 beef shoulder roast
  • 2 – 3 TBSP of olive oil
  • 1/2 – 1 cup red wine
  • kosher salt / black pepper
  • 2 – 3 cloves of garlic – chopped
  • 2 TBSP Worcestshire sauce
  • 1 onion sliced into rings

Preheat the oven to 350F.

In a small sauce pan or skillet cook the onion slices over low heat while you prepare the roast.

Heat a heavy skillet or dutch oven over medium heat. Add 2 – 3 TBSP of olive oil to thinly coat the pan.

While the oil is heating sprinkle your roast with kosher salt and black pepper.  Don’t go nuts with the salt, think of how a pretzel looks.

Place the meat in your heated pan and cook for two minutes on each side. If you are using the same pot in the oven simply add the wine, Worcestshire, and garlic to the pan now. Reduce the heat to low.

Once the onions are soft spread them over the roast.

If your roast is in a new pan, first transfer the roast then add the wine, Worcestshire, and garlic to the first pan.  This will help ensure all the browned bits transfer with the meat.  Bring to a simmer, then pour the liquid over and around the meat, but remember there should only be about a quarter of an inch in the bottom of the pan.  The goal is to braise, not boil the meat.

Assuming your roast is between 1 and 1 1/2 inches thick (fairly common for this cut) it’ll need to cook at 350 between 1 3/4 hours and 2 1/2 hours. Trust me, it’s worth the wait.

Once the meat is fork tender place it on a platter and allow it to rest for at least ten minutes. Don’t throw out those pan juices! While the roast is resting use a fat separator to skim off the grease and pour the liquid into a sauce pan. Simmer until the volume is reduced by half. This really concentrates the flavor.

If you do not have a separator, pour the liquid into a measuring cup and skim off as much fat as you can with a spoon before simmering.

To serve, slice the roast against the grain and drizzle with the reduced sauce.

Enjoy.

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Comments

  1. This maybe a dumb question, but how do you tell grain…against or with I never know?

    • Russ Laya says:

      The grain is like a sheet of wood; going with the grain is going in the direction of the fibers = going against the grain is crossing the direction # and the meet is easier to tear apart with all the fibers. Cutting with the grain, it is harder to chew.

  2. Umm.. since I can never wait 2 1/2 hours after work to eat is there a way that I could modify this for a crockpot?

  3. I did it tonight and it was great Thank you so much
    KG

  4. Cooked this last night for my first ever pot roast and I’ll be cooking it again.  I’ll likely add potatoes and some other hearty veggies to the pot for some yummy veg next time.  One word of warning: watch your meat temperature as I over cooked mine which was 2 inches thick and pretty large (still delicious though).  I cooked it for about 2 hours and it was still “well done”

  5. Is this put into the oven covered or uncovered?

  6. Fran Gilbert says:

    What can you use instead of the red wine????

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