Boneless Shoulder Pot Roast Recipe
Description
Boneless shoulder pot roast is a classic dish. It's an easy, comforting dinner that the whole family can enjoy. The ingredients are simple, but the flavors are complex. This dish is the perfect way to feed a crowd and it's sure to be a hit. The beef is cooked slowly in a flavorful broth until it's tender and juicy. The vegetables add a delicious depth of flavor and the herbs give it a wonderful aroma. With a few simple ingredients and a bit of time, you can create a delicious meal that will have everyone asking for seconds.
Prep Time
This boneless shoulder pot roast recipe requires a bit of prep work before you can put it in the oven. You'll need to mix the seasonings together, chop the vegetables, and brown the beef. This will take about 15 minutes. Once everything is ready, you can put it in the oven and let it cook.
Cook Time
Once the pot roast is in the oven, it will need to cook for about 3-4 hours. This will give the beef time to become tender and the vegetables time to cook through. Keep an eye on the pot roast to make sure it doesn't overcook. You want the beef to be tender, but not dry.
Ingredients
- 2-3 lb boneless shoulder roast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preheat oven to 325°F. In a small bowl, mix together the garlic powder, onion powder, oregano, thyme, and smoked paprika. Rub the seasoning mixture all over the beef. Heat the olive oil in a large oven-safe pot over medium-high heat. Add the beef and brown on all sides. Add the beef broth to the pot. Add the diced onion, carrots, celery, garlic, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and transfer it to the oven. Cook for 3-4 hours, or until the beef is tender. Serve with your favorite sides.
Equipment
- Small bowl
- Large oven-safe pot
- Spoon
- Knife
- Cutting board
Notes
This dish can be cooked on the stovetop. Simply follow the instructions up to the point where the pot is transferred to the oven, then reduce the heat to low and simmer for 2-3 hours or until the beef is tender.
Nutrition: Per serving
- Calories: 450
- Fat: 18g
- Carbohydrates: 16g
- Protein: 42g
- Fiber: 4g
Recipe Tips
This recipe can easily be made ahead of time. Simply prepare the pot roast as instructed, then place it in the refrigerator overnight. When you’re ready to cook it, just pop it in the oven and cook as instructed. You can also freeze the pot roast for up to 3 months. To reheat, thaw in the refrigerator overnight, then cook as instructed.
If you don't have an oven-safe pot, you can transfer the pot roast to a baking dish before transferring it to the oven. This will allow the beef to cook evenly and the vegetables to stay intact.
If you want to add more vegetables to the pot roast, you can also add diced potatoes, turnips, or parsnips. These vegetables will add more flavor and texture to the dish.
The leftovers can be used to make sandwiches, tacos, salads, and more. The beef is so flavorful and juicy, you won't be able to get enough!
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