Beef Shoulder Roast Recipe

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Step 2: Add Oil, Brown and Season. Place a small amount of oil in a heavy pan over medium heat. A mildly flavored cooking oil such as canola is best. Brown the beef slowly on all sides, then pour off the drippings. Season the roast with salt, pepper and/or garlic, as desired.

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Place roast in bag, shake to coat and add to hot oil. Sear all sides of roast until browned and then place into prepared baking dish. Add cubed potatoes, carrots, celery and onions around roast. Top with cream of mushroom soup, Rotel and beef broth. Cover with foil and bake for 3-3½ hours until roast is tender.

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Refrigerate 4-6 hours. 2. When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside. 3. Preheat oven to 250°F. 4. Heat 2-3 tablespoons olive oil in a large Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes.

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Cooking Time: Roast the beef shoulder for approximately 2.5 to 3 hours or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness. Use a meat thermometer to ensure accurate cooking. Basting: Every 30 minutes, open the oven and baste the roast with the pan juices.

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Slow Roasting: Preheat your oven to a low temperature, around 275°F (135°C). Place the roast on a rack in a roasting pan and cook for several hours, until the internal temperature reaches your desired level of doneness. This method allows the meat to become incredibly tender and juicy.

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Fry in a dry hot skillet to brown. Pour the beef broth into the Dutch oven, add the fried vegetables, bay leaf, and garlic. Close the Dutch oven with a lid and place in the oven. Cook for 3 hours to get very soft and tender beef. After 3 hours, remove vegetables and bay leaf from the broth.

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Place the seasoned roast in a roasting pan and cook for about 2.5 to 3 hours, or until the internal temperature registers 145°F (63°C). For some extra caramelization, you can sear the roast in a hot skillet before transferring it to the oven. Let the roast rest for 15 minutes before slicing and serving.

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Heat oil in a large skillet over medium-high heat. Add roast and sauté until well browned on all sides, about 15 minutes. Season with salt and pepper and turn off the heat. Place onion, carrots, garlic, and parsley in the bottom of a slow cooker. Place the roast on top, then pour the soup over the roast and vegetables.

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Place it in the slow cooker on top of the vegetables. Prepare sauce. Whisk together the broth, wine, Worcestershire sauce, balsamic vinegar, brown sugar, and herbs, then pour it all over the roast into the slow cooker. Cook. Slow cook on low heat for 6 - 6 ½ hours, or until the internal temperature registers between 195-200°F.

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Remove beef, potatoes and carrots from the Instant Pot®; shred beef, using two forks. In a small bowl, whisk together cornstarch and 1/4 cup cold water; set aside. Select high sauté setting. Bring to a boil; stir in cornstarch mixture and cook, stirring frequently, until slightly thickened, about 2-3 minutes.

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Take the roast out of the fridge about 1-2 hours in advance. Tie the roast for even cooking. Preheat the oven to 450 degrees Fahrenheit. In a bowl, combine mayonnaise, kosher salt, Rosemary, thyme, garlic cloves, and black pepper and stir until incorporated. Rub this mixture all over the roast.

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Spray an 8 quart slow cooker with a non stick spray. Add onions, potatoes, carrots and celery to the bottom of slow cooker. Place roast on top of veggies. Sprinkle with salt, pepper, garlic salt, thyme and onion soup mix over meat. Pour diced tomatoes on top of meat and add broth. Cover and cook on low 10-12 hours or on high for 7-8 hours.

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Sunday Slow Cooker Beef Ragù Budget Bytes. carrot, tomato paste, beef shoulder roast, yellow onion, crushed tomatoes and 8 more. Southwest Beef Wraps Beef. It's What's For Dinner. fresh cilantro, flour tortillas, garlic, pepper, salt, frozen corn and 6 more. After-Work Beef Pot Roast Dinner Beef. It's What's For Dinner.

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However, cooking times may vary depending on the size and thickness of the roast. To cook a roast beef shoulder, preheat your oven to 325°F. Season the roast with salt and pepper, and place it in a roasting pan. Roast the beef for 2 to 2 1/2 hours, or until the internal temperature reaches your desired doneness.

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Preparation. Preparing the Venetian Sachet Step 1. Cut a piece of cheesecloth to form a double layer, about 1 foot square. Pile the spices, bay leaves, and coffee beans in the center, then fold.

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Method. Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat). Pat the roast dry with paper towels.