SHOULDER ROAST WITH GARLIC AND HERBS
Learn to cook this stunning, flavorful and mouthwatering Shoulder Roast that is easy enough for the novice, but impressive enough for anyone. It is flavored with a Garlic Herb Rub marinade you will love.
Provided by Grow and Behold
Categories Main
Time 1h20m
Yield 8+
Number Of Ingredients 12
Steps:
- 1. Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. 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 skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stove top.) Transfer the roast to a roasting pan and put in the oven. 5. Allow 20 minutes per pound, or cook until roast is medium-rare. 6. Allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving. 7. Remove roast from the Dutch oven and transfer to stove top. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It's ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn. 8. Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers. 9. Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness. 10. Slice roast and serve with pan sauce. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
Nutrition Facts :
FALL-OFF-THE-BONE BEEF ROAST
Make and share this Fall-Off-The-Bone Beef Roast recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 5h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place roast in large roaster pan.
- Combine next 6 ingredients; sprinkle over roast.
- Place onions around roast.
- Pour water in pan.
- Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender.
- Add more water if needed.
- Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender.
- Baste roast and vegetables with juices.
- Thicken with flour and water mix if desired.
Nutrition Facts : Calories 964.5, Fat 59.6, SaturatedFat 24, Cholesterol 208.7, Sodium 604.1, Carbohydrate 44, Fiber 6.1, Sugar 4.6, Protein 60.6
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