30-minute Beef shoulder roast
Equipment
- Cast iron dutch oven
Ingredients
- 3 lbs Beef shoulder roast
- 2 cups Beef broth
- 2 onions chopped
- 4 garlic cloves minced
- 2 tbsp beef tallow
- 2 tbsp salt
- 4 carrots large
Instructions
Tenderize meat
- Rinse the roast with clean water.
- Place the roast in a large bowl.
- Rub 1 tablespoon of salt onto one side of the roast.
- Flip the roast over.
- Rub another tablespoon of salt onto the other side of the roast.
- Cover the bowl with an airtight lid or wrap it tightly with plastic wrap.
- Place the bowl in the refrigerator overnight.
Prepare the roast
- Preheat the oven to 275F degrees.
- Heat a cast iron dutch oven on medium-high heat on the stove.
- Add 2 tablespoons of beef tallow and wait until the oil is well-heated.
- Place the roast in the oil and sear it on one side for 4 minutes.
- Flip the roast over and sear it on the other side for another 4 minutes.
- Sear the edges until golden brown.
- Take the roast out of the dutch oven and set it aside.
- Add chopped onions and minced garlic to the dutch oven and saute them on medium heat for 3 minutes.
- Add the roast back to the dutch oven with the onions and garlic.
- (Optional) Add carrots (and other vegetables or herbs)
- Pour beef broth over the meat.
Cook roast
- Cover the lid and place the dutch oven in the oven.
- Cook for 4 hours.
- Remove from the oven and let cool for 20 mins before serving.
Nutrition
Calories: 585kcal | Carbohydrates: 10g | Protein: 80g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 236mg | Sodium: 3369mg | Potassium: 1295mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8165IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 8mg
Servings: 5
Calories: 585kcal