Beef Shoulder Roast
Juicy and flavorful beef shoulder roast, slow-cooked to perfection with aromatic herbs, vegetables, and a savory broth. A perfect dish for hearty family dinners!
Equipment
- Slow Cooker
- Roasting Pan
- Meat Thermometer
Ingredients
Beef Shoulder Roast
- 3 lb beef shoulder roast trimmed of excess fat
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Vegetables & Broth
- 4 carrots peeled and chopped
- 4 potatoes quartered
- 2 onions sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 tsp thyme dried or fresh
- 2 leaves bay leaves
Instructions
- Season the beef shoulder roast with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).
- Transfer the roast to a slow cooker or roasting pan.
- Add chopped carrots, potatoes, onions, and garlic around the roast.
- Pour beef broth over the roast and vegetables. Add thyme and bay leaves.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours (for slow cooker). If oven roasting, cover with foil and bake at 325°F (163°C) for 3 hours.
- Check doneness using a meat thermometer. The roast should reach an internal temperature of 195°F (90°C) for fall-apart tenderness.
- Remove from heat and let the roast rest for 10 minutes before slicing or shredding.
Notes
For extra flavor, marinate the roast overnight in a mixture of olive oil, garlic, and fresh herbs.