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How to Cook Beef Shoulder Roast?
Posted on 9/20/16 at 12:07 pm
Posted on 9/20/16 at 12:07 pm
Beef shoulder roasts were on sale at Rouse's today, so I bought a couple - about 4 lbs each. I thought about cutting it into large cubes to make stew. Is shoulder good for that? I also thought about trying to make beef and gravy for poboys. Any ideas?
4
Posted on 9/20/16 at 12:13 pm to Stadium Rat
You can turn it into stew meat, but I'd leave it whole and braise it. Low and slow will render it perfect for RBP. Always use more garlic than you initially think is necessary, and a little tomato paste sauteed w/onions plus a little red wine (plus a few shakes of soy or worcestershire) as the braising liquid will give you deeper flavor.
Posted on 9/20/16 at 12:13 pm to Stadium Rat
While back I read a recipe on here for Crockpot Roast..
1 Can Beef Broth
1 Can Tomato Soup
1 Cube Beef Boullion
1 Pack of dried Onion Soup
Fresh Garlic
Ground Black Pepper
You cut a few slits in the toast stuff with garlic, liberally coat the entire roast with pepper and sear all sides on a skillet. Combine/Mix the rest of the ingredients and pour over the roast and set the crockpot to longest setting at the lowest temp..mine goes for 10hrs.
The flavor is unbelievable.
1 Can Beef Broth
1 Can Tomato Soup
1 Cube Beef Boullion
1 Pack of dried Onion Soup
Fresh Garlic
Ground Black Pepper
You cut a few slits in the toast stuff with garlic, liberally coat the entire roast with pepper and sear all sides on a skillet. Combine/Mix the rest of the ingredients and pour over the roast and set the crockpot to longest setting at the lowest temp..mine goes for 10hrs.
The flavor is unbelievable.
Posted on 9/20/16 at 12:14 pm to Stadium Rat
What was the price and which Rouses?
Posted on 9/20/16 at 12:14 pm to hungryone
I also just found that it can be used for London Broil. I have a great marinade for that.
Posted on 9/20/16 at 12:16 pm to CoachChappy
quote:I think they were about $2.75 a pound - at the Rouse's on Clearview in Metairie.
What was the price and which Rouses?
They look like the steaks Fred Flintstone would eat.
CORRECTION: $2.57 a pound.
This post was edited on 9/20/16 at 12:25 pm
Posted on 9/20/16 at 12:32 pm to Stadium Rat
It's good a cube meat. Cook it on the crock pot.
Posted on 9/20/16 at 12:42 pm to Stadium Rat
If cooked past dead rare, it's gonna be chewy.
Posted on 9/20/16 at 1:26 pm to KYINYOI
quote:
While back I read a recipe on here for Crockpot Roast..
1 Can Beef Broth (Beef stock)
1 Can Tomato Soup Nope. Nope. Nope.
1 Cube Beef Boullion concentrated beef stock
1 Pack of dried Onion Soup Nope. Nope. Nope.
Fresh Garlic Yep. yep. yep.
Ground Black Pepper Yep. yep. yep.
Add Worcestershire sauce, salt, smoked paprika. Low and slow until it falls apart. Reduce the remaining liquid by half for an amazing gravy. You can thicken it with flour if you like.
Posted on 9/20/16 at 2:00 pm to Stadium Rat
Brown it on all in a black pot
Pour some beef stock in the pot, only enough to cover about 1/4 of the roast
Cut onions, carrots, & potatoes & throw them in there
Cover, put in oven & bake at 400 for about 1-1 1/2 hrs
Take out & let roast rest
Put pot on medium heat, scratch bottom to get debris up, let juices boil until you get your gravy the consistency you like
Cook a pot of medium grain rice.
I've also done this for great roast beef poboys with debris:
3-4lb boneless beef shoulder roast
Season it however you like
Brown on all sides in a #12 black pot (cause that's my roast cooking pot)
Preheat oven to 250
Once roast is browned, add beef stock (cover 3/4 of the roast), baby carrots, & quartered onions
Cover & put in oven for 3-4 hrs, check liquid every 1.5 hours, you probably won't need to add any liquid
Take roast out & let set in a deep dish
Put pot on stove, scrape all of that goodness & boil gravy down to the consistency you like. Some people may take out the veggies & purée & add back to gravy, I don't bother because after they've been cooked that long, with enough stirring they break down
Shred roast
I like to sauté some red & yellow peppers in a little of the gravy to add to the sandwich
Slice French bread, load it up, apply peppers & cheese of choice, put under broiler
Eat
Pour some beef stock in the pot, only enough to cover about 1/4 of the roast
Cut onions, carrots, & potatoes & throw them in there
Cover, put in oven & bake at 400 for about 1-1 1/2 hrs
Take out & let roast rest
Put pot on medium heat, scratch bottom to get debris up, let juices boil until you get your gravy the consistency you like
Cook a pot of medium grain rice.
I've also done this for great roast beef poboys with debris:
3-4lb boneless beef shoulder roast
Season it however you like
Brown on all sides in a #12 black pot (cause that's my roast cooking pot)
Preheat oven to 250
Once roast is browned, add beef stock (cover 3/4 of the roast), baby carrots, & quartered onions
Cover & put in oven for 3-4 hrs, check liquid every 1.5 hours, you probably won't need to add any liquid
Take roast out & let set in a deep dish
Put pot on stove, scrape all of that goodness & boil gravy down to the consistency you like. Some people may take out the veggies & purée & add back to gravy, I don't bother because after they've been cooked that long, with enough stirring they break down
Shred roast
I like to sauté some red & yellow peppers in a little of the gravy to add to the sandwich
Slice French bread, load it up, apply peppers & cheese of choice, put under broiler
Eat
This post was edited on 9/20/16 at 4:52 pm
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