Shoulder Roast Recipe
Ingredients
2 ½ - 3 lbs. shoulder roast
1 Tbsp olive oil
1 cup liquid (beef broth, vegetable broth, apple cider, or water)
1 onion, sliced
Several garlic cloves, peeled
Salt and pepper (additional spices of your choice thyme, bay leaf, etc.)
Preparation
In Dutch oven on stovetop at medium heat, heat oil and brown roast on all sides. Add onions and garlic to pot and stir. Add broth and bring liquid to a boil and reduce heat to low. Turn meat about every 30 minutes. Make sure there is liquid in your pot until roast is done. Cook for 2-4 hours on low for your desired tenderness.
Optional: Vegetables can be added and cooked last 30-45 minutes or to your desired tenderness. (potatoes, mushrooms, carrots, turnip roots, etc.)
A can of mushroom soup may be added along with the liquid.
You can transfer to crock pot and cook on low 8-10 hours or put into a covered Dutch oven pot and cook in preheated 350° F oven for 1 ½ - 2 ½ hours (or desired tenderness).