SHOULDER POT ROAST RECIPE RECIPES

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CLASSIC BEEF POT ROAST RECIPE | MYRECIPES



Classic Beef Pot Roast Recipe | MyRecipes image

If you're looking for a traditional pot roast recipe, try this 5-star, no-fail version. Cuts of beef that perform well for pot roasting go by many different names: Blade roast, cross-rib roast (or shoulder clod), seven-bone pot roast, arm pot roast, and boneless chuck roast are all acceptable cuts. Either way, this roast beef recipe will become unbelievably tender and flavorful in the Dutch oven. Make this pot roast on a cold, rainy day for a cozy dinner that the whole family will love. For a slow-cooker version of this beef chuck roast, check out our crock-pot recipes.

Provided by Jeanne Thiel Kelley

Yield 10 servings (serving size: 3 ounces roast, about 3/4 cup vegetables, and about 3 tablespoons cooking liquid)

Number Of Ingredients 13

1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut diagonally into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Fresh thyme leaves (optional)

Steps:

  • Preheat oven to 350º.
  • Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.
  • Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.
  • Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 23.7 g, CholesterolContent 85 mg, FatContent 10.4 g, FiberContent 2.8 g, ProteinContent 28.6 g, SaturatedFatContent 3.5 g, SodiumContent 340 mg

SLOW-COOKED PORK SHOULDER ROAST RECIPE - FOOD.COM



Slow-Cooked Pork Shoulder Roast Recipe - Food.com image

Tender roast stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and very delicious.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 9

1 (3 lb) pork shoulder
1 quart vegetable broth
1 cup sherry wine
3 cups peeled diced potatoes
2 cups chopped onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt

Steps:

  • Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
  • Cover, and cook on low at least 8 hours.
  • Season with salt to taste.

Nutrition Facts : Calories 789, FatContent 41.1, SaturatedFatContent 14.2, CholesterolContent 161, SodiumContent 165, CarbohydrateContent 25.2, FiberContent 3, SugarContent 4.8, ProteinContent 41.9

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PORK SHOULDER POT ROAST | SAINSBURY'S RECIPES
Slow cooking makes the pork in this one-pot roast truly tender
From recipes.sainsburys.co.uk
Total Time 115 minutes
Calories 637 calories per serving
  • Preheat the oven to 180ºC, fan 160ºC, gas 4. Score the skin of the pork with a sharp knife, then make about 15 small incisions in the sides of the meat and stuff each with some of the chopped rosemary and a slice of garlic. Rub the skin with half the sea salt.

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    Increase the oven temperature to 220ºC, fan 200ºC, gas 7. Put the potatoes in a bowl and coat with the remaining oil. Add them to the casserole and return it to the oven, uncovered, for a further 45 minutes.

    Transfer the pork to a chopping board to carve. Serve 100g of pork per person along with pieces of the crackling and the vegetables, drizzled with a spoonful of the pan juice.

     

    Cook's tip: for extra crispy crackling, move the pork joint to a baking tray on the top shelf of the oven for the final 20 minutes cooking time. Replace the lid on the casserole pot and move to the bottom shelf.

     

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