BEEF SHOULDER ROAST RECIPES RECIPES

BEEF SHOULDER ROAST RECIPE - IREALLYLIKEFOOD.COM

Beef Shoulder Roast Recipe - ireallylikefood.com image

Provided by Pauline

Number Of Ingredients 8

Ingredients

2-3 tbsp of olive oil/ or any regular oil of your choice.
3 carrots chopped into 2-inch pieces
Salt and white pepper according to taste.
1 glass of burgundy wine
1 packet of dry onion soup mix
1 onion chopped
2-3 red potatoes cut into pieces
1 stalk of celery

Steps:

In a skillet, add oil and add chuck roast to it. Sprinkle salt and pepper all over the piece of beef. Let it cook from both the side until golden brown. (this process helps to bring out the maximum flavors of the beef).
once the roast is brown from both sides, transfer it into a slow cooker.
Add a packet of dry onion soup mix and one glass of burgundy wine over the beef.
Add chopped carrots, onion, celery, and diced potatoes into the slow cooker and let everything cook for almost 8 to 9 hours until tender.

GARLIC LOVER'S ROAST BEEF - DELICIOUS HEALTHY RECIPES MAD…

Garlic Lover's Roast Beef - Delicious Healthy Recipes Mad… image

Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.

Provided by Gina

Categories Dinner

Total Time 140 minutes

Prep Time 5 minutes

Cook Time 75 minutes

Yield 10

Number Of Ingredients 7

Ingredients

2-3 lb roast or eye round (all fat trimmed off)
3-4 cloves garlic (cut into thin slivers)
olive oil spray
kosher salt (to taste)
fresh cracked pepper (to taste)
2 tsp dried chopped rosemary
meat thermometer

Steps:

Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
Slice thin and serve.

Nutrition Facts : ServingSize 3 oz cooked, Calories 142.5 kcal, CarbohydrateContent 0.5 g, ProteinContent 24 g, FatContent 4 g, CholesterolContent 44 mg, SodiumContent 292.5 mg, FiberContent 0.5 g

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1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Peel and quarter the onions and garlic cloves, peel and roughly chop the carrots, trim and roughly chop the celery, and wash, trim and roughly chop the leek. Halve the fresh tomatoes.
3. Rub the lamb with oil, sea salt and freshly ground black pepper and put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb, then pick and poke rosemary leaves and quartered garlic cloves into each one.
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