Beef Shoulder Roast

 City Of Broad Shoulders Roast

Prep: 5 mins
Cook: 70 mins
Total: 75 mins
Serves: 6

Ingredients:

Garlic Herb Marinade

2 cps chopped fresh herbs (Rosemary, parsley, basil and thyme)

1 head garlic, mashed

1/2 cp olive oil

1 tsp salt

1 tbsp black pepper

1 (3 lb.) beef shoulder roast

Pan Sauce

olive oil

reserved garlic/herb mix

1/2 cup red wine

1 tbsp cornstarch

1/4 warm water

1 cp of beef broth or stock

Preparation:

1. Mix all garlic/herb together and rub all over the shoulder roast. Refrigerate 4-6 hours.
2. When you are ready to prepare, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside.
3. Preheat oven to 250℉ 
4. Heat 2-3 tbsp. of olive oil in a large skillet or Dutch oven. Place the roast in the pan and cook, undisturbed, for 2-3 mins per side. Transfer the pan into the oven.
5. Cook for about an hour or 20 mins per pound, medium rare.
6. Allow roast to rest under a loose foil tent for ten minutes.
7. Remove roast from the oven and transfer to cutting board to rest, put pan on med-high heat and add more oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. Remove from pan before it burns and set aside again.
8. Deglaze the pan with red wine, collecting any fond.
9. Mix cornstarch with warm water until dissolved. Add to wine, along with broth. Bring to a boil, then reduce heat. Return garlic/herb mix and simmer to desired thickness.
10. Slice roast a half inch thick and serve with pan sauce, etc.

ENJOY!!!!!