Garlic & Herb Crusted Shoulder Roast
February 26, 2025 • 0 comments
This Garlic & Herb Crusted Shoulder Roast is a flavorful, slow-roasted cut that’s perfect for a hearty meal. Coated in a fragrant blend of fresh herbs, garlic, and olive oil, the roast is seared for a rich crust before roasting low and slow to tender perfection. A simple pan sauce, made by deglazing with red wine and broth, enhances the natural flavors of our pasture-raised beef. Serve it sliced with the savory sauce for a comforting, farm-fresh dinner.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (4-7 lbs.) Shoulder Roast, Beef
- (2 cups) Chopped Fresh Herbs (such as rosemary, parsley, basil, thyme)
- (1) Head of Garlic, mashed
- (1/2 cup) Olive Oil
- (1 tsp) Salt
- (1 tbsp) Freshly Ground Black Pepper
- (1/2 cup) Red Wine
- (2 tbsp) Flour
- (1-2 cups) Beef Broth
Directions
- Prepare the Roast: In a small bowl, mix all the Garlic Herb Rub ingredients until well combined. Generously coat the roast with the mixture, ensuring all sides are covered. Refrigerate for 4-6 hours to let the flavors develop.
- Sear the Roast: Remove the roast from the fridge and let it come to room temperature. Scrape off the garlic and herbs, reserving them for later. Preheat the oven to 250°F. Heat 2-3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the roast for 3-4 minutes on each side until a deep brown crust forms.
- Slow Roast: Place the seared roast in the oven and cook for about 20 minutes per pound, or until the internal temperature reaches medium-rare. Remove from the oven and let it rest under a loose tent of aluminum foil for at least 10 minutes before carving.
- Make the Pan Sauce: While the roast rests, return the Dutch oven to the stovetop over low heat. Add a bit more olive oil if needed, then sauté the reserved garlic and herb mixture until fragrant and lightly browned.
- Deglaze & Thicken: Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute, then sprinkle in the flour, whisking constantly to avoid lumps. Gradually add broth, stirring until the sauce reaches your desired consistency. Let it simmer and reduce slightly.
- Serve & Enjoy: Slice the roast against the grain and serve with the herbed pan sauce drizzled over the top. Pair with roasted vegetables or mashed potatoes for a farm-fresh feast.
