As you may recall, a few weeks ago I gave a lesson on braising an eye of the round roast over at EAD Living. It’s a cut of beef that is ultra-light on the pocket book. When you’re feeling slightly more *flush* with cash, consider roasting a shoulder of beef. It’s really not that much pricier than the eye of the round roast. The sweet flavor, tenderness and the finger-licking-fall-apart goodness of the beef shoulder will make you happy that you spent the extra few dollars.
I prepared this roast quite similarly to the way that I made the other – only this time, right before the roast is transferred from stovetop to oven – I added halved carrots (two whole carrots per person) and 5 whole extra little small yellow onions.
Directions: It’s quite simple! Preheat your oven to 325. Turn your stovetop onto medium high. Start with a few tablespoons of butter melted in the bottom of a dutch oven.
Season the beef generously with Lawry’s Seasoning Salt . Place (fat side down first) in the pan. Brown on all sides.
While the meat browns, peel carrots. Cut in half. Peel onions and set aside.
Once the meat is brown, add one box of beef broth. It’s approximately 4 cups of stock and should cover the meat about 3/4 of the way. If it doesn’t, add more stock or in a pinch add water so that 3/4 of the meat is covered in liquid.
Place onions and carrots in with the meat and broth. Bring to a simmer. Once the broth comes to a simmer, transfer the dutch oven, covered, into the oven. Braise for about 20 minutes per pound of meat.
When the roast is done (falling apart) take it out and place on a cutting board to rest for 10 minutes. Slice and serve with au jus on the side. Easy, breezy – all in one pan – this is the sort of dish you put together before the football game and eat once the game is over!
E N J O Y.