Shoulder/Arm Roast
A shoulder roast is a cut of meat from the chuck section. It is a flavorful cut of meat that is perfect for slow cooking.
The shoulder roast is a boneless cut of meat that is about 2-3 inches thick. It has a good amount of marbling, which helps to keep the meat moist during cooking.
After the shoulder roast is cooked, it can be sliced and served with your favorite sides. It can also be used to make sandwiches, tacos, or stews.
Recipe Ingredients:
- 1 beef shoulder roast, about 3-4 pounds
- 2 tablespoons olive oil
- Salt and pepper
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups beef broth
Cooking Utensils for Grilling a Shoulder Steak:
Oven Roasting Pan: A roasting pan is a shallow pan with a rack that allows the meat to roast evenly. The pan is used to cook the roast in the oven.
Meat Thermometer: A meat thermometer is essential for ensuring that the meat is cooked to the desired doneness. The thermometer is inserted into the thickest part of the meat and used to monitor the internal temperature. The meat is cooked until it reaches an internal temperature of 145-160 degrees Fahrenheit for medium doneness.
Roasting Rack: A roasting rack helps to keep the meat from sitting in its own juices, which can make it dry. The rack is placed in the bottom of the roasting pan and the meat is placed on top of the rack.
Fork: A fork is helpful for turning the meat during cooking and for shredding it after it is cooked. The fork is used to turn the meat over in the roasting pan and to shred the meat after it is cooked.
Kitchen Knife: A sharp knife is necessary for carving the meat. The knife is used to slice the meat into thin slices.
Kitchen Scissors: Kitchen scissors can be used to cut the meat into smaller pieces. The scissors are used to cut the meat into small pieces for easier shredding.
Plastic Wrap or Aluminum Foil: Plastic wrap or aluminum foil can be used to cover the roasting pan to keep the meat moist. The plastic wrap or aluminum foil is placed over the roasting pan and sealed tightly. This helps to keep the meat moist and prevent it from drying out.
Cooking Gloves: Cooking gloves can protect your hands from the heat of the oven. The gloves are worn when handling the meat and the roasting pan. They help to prevent burns.
Recipe Instructions:
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Pat the beef shoulder roast dry with paper towels and season it generously with salt and pepper.
Step 3: In a small bowl, mix together the minced garlic, dried thyme, and dried rosemary. Rub the mixture all over the beef shoulder roast.
Step 4: Heat the olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Sear the beef shoulder roast on all sides until browned, about 8-10 minutes.
Step 5: Pour the beef broth into the skillet or roasting pan, and then transfer it to the preheated oven.
Step 6: Roast the beef shoulder roast for 2-3 hours, until it reaches an internal temperature of 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
Step 7: Remove the skillet or roasting pan from the oven and let the beef shoulder roast rest for 10-15 minutes before carving and serving.
Step 8: You can also use the cooking liquid in the skillet or roasting pan to make a flavorful gravy or sauce to serve alongside the beef.
Enjoy