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Beef shoulder roast

Mayberry SmokerMayberry Smoker Posts: 64
edited 12:06AM in EggHead Forum
We picked up a shoulder roast on sale today, what's a good way to fix it. We were thinking pot roast with potatoes and carrots, will this cut work for that, if so does anyone have a good recipe for pot roast. Thanks for the help.


  • Mayberry Smoker,[p]Citrus Roast[p]+ Season meat, marinate for no more than 2 hours in apple cider & pineapple juice, chopped garlic. [Don't marinate with citrus too long, or it begins to "cook" the meat, and makes the meat mushy and gray]
    + Heat cast iron pot, splash in a little OO -- bring to light smoke.
    + Sear all sides of meat [can be done direct over high heat, but I like to create lots of frond on the bottom of the pot]
    + Deglaze with some red wine, or with apple cider. You can also deglaze with marinade
    + cover bottom of pot with onion slices & garlic slices
    + put in roast
    + add lots of potatoes, carrots, rutabaga, turnip... whatever root veggies floats your boat... cut large pieces up -- not too small! Veggies should fill in the sides of the meat, and cover the top of the meat. Season veggies
    + add apple cider & pineapple juice to nearly cover the meat.
    + Add onion chunks to the top...[p]Roast, covered, indirect @250 - 300 for up to 4+ hours.[p]~ Broc[p]

  • Mayberry Smoker,
    If it's a "Shoulder Muscle", I like it best cooked as a roast.
    You can do a sear, off for 20 then roast at 400 till done.[p]It has a vein of gristle running right through the middle and if I was good at carving up beef I'd make two steaks out of it. But I'm not so I don't (tho I've tried and made a mess)[p]It is probably one of the cheapest cuts of meat ever, but makes a delicious, tender roast beef.

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