Description
This Beef Shoulder Roast recipe, also known as chuck roast, is a guide to achieving tender, flavorful perfection. Learn how to braise this budget-friendly cut into a mouthwatering centerpiece for your next family meal.
Ingredients
Scale
- 3–4 lb beef shoulder roast (chuck roast)
- 2 tbsp olive oil
- 1 large onion, coarsely chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 bottle (750ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp all-purpose flour (optional, for thickening gravy)
Instructions
- Pat the beef shoulder roast dry with paper towels. Season generously with salt and freshly ground black pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef shoulder roast on all sides until deeply browned. Remove the roast from the pot and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and slightly caramelized. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for an additional minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce slightly, then add the beef broth, rosemary, thyme, and bay leaf. Return the beef shoulder roast to the pot, ensuring it is mostly submerged in the liquid. Bring the mixture to a simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the beef is fork-tender.
- Once the beef shoulder roast is cooked, remove it from the pot and set it aside to rest. Strain the braising liquid through a fine-mesh sieve into a saucepan. If desired, whisk 2 tbsp of all-purpose flour with a little cold water to create a slurry. Add the slurry to the saucepan and simmer over medium heat, stirring occasionally, until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.
- Slice the beef shoulder roast against the grain and serve it with the homemade gravy. Pairs wonderfully with mashed potatoes, roasted vegetables, or a simple salad.
Notes
- Choose a beef shoulder roast with good marbling for a more tender and flavorful result.
- Don’t rush the searing process for a rich, caramelized crust.
- Braise the beef at a low temperature for a long period for maximum tenderness.
- Allow the roast to rest for at least 15-20 minutes before slicing to redistribute the juices.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: beef shoulder roast, chuck roast, braised beef, pot roast, slow cooked beef, beef roast recipe, easy roast recipe, beef dinner