Braised Beef Shoulder Roast with Root Vegetables

Image

Our Paleo-family-of-five took the plunge and purchased our first 1/4 cow from Carman Ranch. We filled our freezer with 100% grass-fed, GMO-free, local beef — an ample supply of roast, steak & ground beef — for under $6.00 a pound!

What a deal!! But, what does one do with all these different cuts of beef? Steak & ground beef are simple enough to prepare, ……but roasts?? That sounds tough.

If you’re anything like me, maybe you’re slightly intimidated by roasts. I often find myself staring through the meat case at Whole Foods, thinking, “What would I do with that overly large hunk of meat?!”

Now that my freezer is full of ’em — It’s time to face my fear.

I’ve found the key to a delicious roast is a slow low cook — using a method called braising. Braising uses a dry heat (stove top sear) and a moist heat (simmering with bone broth, seasoning — maybe some wine) over a period of time, to break tough meat into tender bite-sized morsels. Sound good? Just wait till you pair it with delectable braised beef sauce and root vegetables.

*GROCERY LIST — makes 8 servings*

olive oil

3-4 lb 100% grass-fed beef arm roast (one of the cuts we recieved from our 1/4 cow, out of Carman Ranch)

1 TBSP fresh garlic, chopped

salt & pepper

2 yellow onion, chopped

2 cups beef bone broth (http://paleoinapinch.tumblr.com/post/40269054376/bone-broth-making-a-timely-
come-back)

1 tsp parsley

1 tsp thyme

6 cups root veggies, cut into large pieces — I used: 1 yam, 1 sweet potato, 2 bundles of rainbow carrots and 2 leek stalks

*COOKING INSTRUCTIONS — prep time, 15 minutes — bake time, 2.5 hours (worth every minute!!)*

1) Pre-heat oven to 350 degrees.

2) Season roast with garlic, salt and pepper. (if you have time, let stand at room temperature 20-30 minutes).

3) In a large dutch oven skillet, warm olive oil over medium-high heat. Brown roast on all sides, about 5 minutes. Remove roast and set aside. Add onions and sauté 3-5 minutes, add a drizzle of olive oil, if needed.

4) Place roast on onions, add beef bone broth, season with parsley & thyme and bring to a low boil. Remove from heat, cover with lid and bake in a 350 degree oven for 1.5 hours.

Image

5) Add root vegetables to the roast, cover and continue to bake 45 – 60 minutes or until veggies are tender.

Image

6) Slice roast and place on a large bed of root veggies. Pour the delectable braised beef sauce over meat and serve.

From my kitchen, to yours ….. when things get tough, just braise!!…and ENJOY!!

Scroll to top