Happy Thanksgiving.
Shoulder Roast with Rosemary and Wine serves 4
This recipe is designed for a French or Dutch Oven. If you do not have one, brown the vegetables on the stove and then transfer to a baking dish with a lid.
2 pound beef shoulder roast
3 small yellow onions
4 carrots
4 cloves of garlic, peeled and smashed
2 sprigs of fresh rosemary
1/2 cup red wine
splash olive oilbaked potatoes for serving if desired
1. Peel and slice onions into 1/4 inch thick circles. Peel and chop carrots into large hunks
2. Splash a bit of olive oil in the bottom of your French oven. Layer onions around the bottom of the pot and brown lightly over medium heat. Add rosemary, carrots, and garlic to the pan. Let brown for 5 minutes and then pour in red wine. Let simmer for 2-3 minutes. Remove from heat
3. Set roast over the vegetables and sprinkle with salt and pepper
4. Cover pan with the lid and place in 300 degree oven for 2 hours. Check the beef after 2 hours. The internal temperature of the beef should be over 160. Let sit for 15 minutes before carving. Slice against the grain and serve over baked potatoes with a slice of buttered bread
