Braised Beef Shoulder Roast
Melt-in-your-mouth tender beef shoulder roast slow-cooked in a rich, savory red wine and herb broth.
Ingredients
- •3 lbs beef shoulder roast (chuck or mock tender)
- •2 tablespoons olive oil
- •1 large yellow onion, sliced
- •3 cloves garlic, minced
- •2 cups beef broth
- •1 cup dry red wine
- •2 tablespoons tomato paste
- •3 medium carrots, cut into 2-inch chunks
- •3 stalks celery, cut into 2-inch chunks
- •3 sprigs fresh thyme
- •2 sprigs fresh rosemary
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
Instructions
- 1
Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
- 2
Pat the beef shoulder roast dry with paper towels and season all sides generously with kosher salt and black pepper.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
- 4
Add the beef roast and sear until deeply browned on all sides, about 4 to 5 minutes per side, then remove the roast to a plate.
- 5
In the same pot, add the sliced onions and cook until softened and translucent, about 5 minutes, adding the minced garlic in the final minute.
- 6
Stir in the tomato paste and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
- 7
Pour in the red wine and beef broth, bring to a simmer, and let it reduce slightly for about 5 minutes.
- 8
Return the beef roast to the Dutch oven, add the carrots, celery, thyme sprigs, and rosemary sprigs around the meat.
- 9
Cover the Dutch oven securely with its lid and transfer it to the preheated oven.
- 10
Braise the roast for 2.5 to 3 hours, or until the beef is fork-tender and easily pulls apart.
- 11
Remove from the oven, discard the herb sprigs, and let the roast rest for 10 minutes before slicing or shredding to serve with the pan juices and vegetables.
💡 Chef tips
- You can substitute the red wine with an equal amount of beef broth plus one tablespoon of balsamic vinegar for acidity.
- This dish tastes even better when made a day ahead; simply store it covered in the refrigerator and reheat gently on the stovetop before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
✅ How it should turn out
The finished roast is meltingly tender and rich, surrounded by deeply savory vegetables and a glossy, aromatic gravy that fills the kitchen with a comforting aroma.