Shoulder Roast with Carrots and Onions

Shoulder Roast with Carrots and Onions (Serves 5-6)

My shoulder roast was too long to lay flat in my pressure cooker, so I used my Dutch oven instead. Cooking low and slow for almost 3 hours turned out to be easier and more pleasant than I had imagined. And my house smelled wonderful the whole time!

Prep and cook time: 2.5-2.75 hours

Ingredient list:

2.57 pound shoulder roast
2 sweet yellow onions
2 pounds of baby cut carrots
2-3 cups of chicken broth
Extra virgin olive oil
Jamaican allspice
Red chili powder
Garlic powder

Directions: Preheat oven to 300 degrees. Pre-heat grill pan over high heat. Season roast on all sides with salt, garlic powder, red chili powder, and Jamaican allspice. Roasts are thick, so be sure to lay the spice on thick too. Lay roast in grill pan and sear 5 minutes on the first side, then turn and sear the second side 5 minutes. Meanwhile, add 2 tablespoons of olive oil to a Dutch oven over medium heat. Chop onion into bite-sized pieces, add to pot, and cook 3-4 minutes, stirring occasionally. Dust generously with salt and garlic powder. After searing, transfer roast to Dutch oven and add enough chicken broth to submerge the meat about half way. Cover and transfer to oven to cook at 300 degrees. After 45 minutes, turn roast with a pair of tongs and let it keep cooking. After another 45 minutes, transfer roast to a plate, add 2 pounds of baby cut carrots to the bottom of the Dutch oven, return roast to Dutch oven, cover, and return to oven. After 45-60 minutes, the roast and the carrots should be done. Remove roast to a cutting board and slice into half-inch thick strips. Transfer carrots to plates with a slotted spoon. Add roast and spoon on some onions and pot juices. Enjoy!

Notes: If you added the carrots at the start, they would cook to mush and blend into the pot juices too much to be fully enjoyed. They need only 45-60 minutes under the roast to achieve a perfect balance of tenderness and flavor.

Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the shoulder roast in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I am thinking about getting a chest-type freezer and buying half a steer

Melissa Joulwan of The Clothes Make The Girl encouraged me to try cooking something low and slow by claiming it was really easy and the results were great. As always, she was right. Thanks Melissa!

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