This kosher beef Shoulder Roast recipe can also be used for Delmonico Roast, French Roast or Rib Roast. The herbs do double duty — flavoring the meat, then building an incredible pan sauce to serve with the meat.
Serve this roast with HERB-ROASTED RED BLISS POTATOES and GREEN BEAN AND THREE ONION SAUTE.
This is a meal fit to impress, but easy enough for a beginner cook.
Related:
2. Perfect French Bistro Style Steak
What is a Shoulder Roast good for?
The shoulder roast is sometimes called a silver tip roast and usually comes netted. Best to cook this roast either braised low and slow, or dry roast to rare. Tent with foil and let rest for 10-15 minutes before slicing and serving. For deli-style Roast Beef, cool before slicing thin.
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Shoulder Roast with Garlic and Herbs
Servings
Ingredients
- 2 cups chopped fresh herbs such as rosemary, parsley, basil, thyme
- 1 head garlic mashed
- ½ cup olive oil
- 1 teaspoon salt
- 1 tablespoons freshly ground black pepper
- 1 4-7 lb. beef shoulder roast or french roast from Grow & Behold
- Olive oil
- Reserved garlic/herbs mixture from roast
- ½ cup red wine
- 1 tablespoon cornstarch or matzo meal for Passover
- ¼ cup warm water
- 1-2 cups beef broth vegetable broth or water
Instructions
- Mix all Garlic Herb Rub ingredients together and rub all over the shoulder roast. Refrigerate 4-6 hours.
- When you are ready to cook, let the roast come to room temperature before browning. Scrape off herbs and garlic from the roast into a little dish and set aside.
- Preheat oven to 250°F.
- Heat 2-3 tablespoons olive oil in a large Dutch oven. Place the roast in the pan and cook, undisturbed, 3-4 minutes. Rotate until all sides of the roast are nicely browned (you can do this in a 450°F degree oven, but the sear is much better on the stove top.) Put the roast in the oven.
- Allow 20 minutes per pound, or cook until roast is medium-rare.
- Remove roast from the Dutch oven and allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving.
- Transfer Dutch oven to stove top. Add more olive oil if necessary. Add herb garlic mixture and cook over low heat until garlic is fully caramelized and crispy. It’s ok if some of it starts to stick to the pan, but be sure to remove the garlic and herbs before they burn.
- Deglaze the pan with red wine, scraping up the bits on the bottom as the wine simmers.
- Mix cornstarch with warm water until dissolved. Add to wine, along with broth/water. Bring to a boil, then reduce heat. Return garlic and herb bits to the pan and simmer to reduce to desired thickness.
- Slice roast and serve with pan sauce.
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What temperature for medium rare, when checking for doneness?
Medium Rare (130°-140°F)
In step 6 we tell you to leave the roast to rest and then in 10 you can carve it after it rested
I find the instructions for this recipe confusing. You mention carving the roast in both 6 and 10.
I made this recipe today. It was delicious! I had a small 2 lb. English shoulder cut. So, I adjusted the recipe ingredients. I cooked it uncovered, in a cast iron Dutch oven, until it was medium rare.
The directions regarding the Dutch oven/roasting pan were confusing and unclear. I did not make the gravy with the drippings from roast, which I should have done. Had I read the comments below first, I would have known to do that.
Despite that oversight, it still came out very, very well. It did take longer than the indicated time. I’ll make this again with the pan drippings. Yum!
Sounds great so glad to hear
This was delicious, made it for Shavuos, and I covered the Dutch oven because I did not see it say anywhere to uncover it. When in doubt always cover, so the food won’t get ruined/burned. The meat came out so soft it shredded by itself when I tried cutting it!!!
yup
Can arrowrooot be used instead of cornstarch?
Yes, the herbs you scraped off before roasting can be cooked a little in the juices from the roast after the roast is cooked. It’s easiest to do this right in the Dutch oven itself. Remove the roast from the Dutch oven, add the herbs to the Dutch oven, and cook to caramelize the garlic.
Step 7 says to remove roast from Dutch oven, but it is still in the roasting pan from step 4. Are we to take the skillet/Dutch oven That the roast was seared in, and Sauté the herbs? Or Put the roast in and add the herb mixture to caramelize the garlic? This is not clearly stated.
Ok. How long for a shoulder roast?? I want tender, not chewy or tough.
Or should I just put it in a roasting pan with potato, Celery, carrots and onions for several hours?
This recipe works for a very tender shoulder roast — 20min/lb at 250F. The total time you need to cook for will depend on the size of your roast.
That is a picture of a boneless rib roast (aka ribeye roast), that is not from the chuck (aka shoulder, aka blade). If you were to roast a chuck roast medium rare, it would be very tough, except for the small portion of the chuck where the ribeye runs into, that is known as the delmonico and if the bone were left in it, it would be called the 7 bone pot roast, again, only a very small portion of it would be tender.
uncovered
Urgent: Roast covered or uncovered?
Get over yourself, nobody
In the end I slow cooked it for 8 hours in my oven while covered (slow cook is setting of my oven). I made a mistake in that I didn’t know that fresh thyme in a recipe doesn’t include the branch part which I had also chopped up. I recovered from that by putting the gravy through a strainer at the end so it had the flavor without the pieces and it turned out great.
Perfect! that’s a great fix. So glad the recipe worked out for you — sounds delicious.
Hi Ban,
We don’t usually cook our meat to well done, but if that is your preference then enjoy!
Hi Sam, the French Roast we sell is from the top of the chuck. Since names for kosher cuts vary widely, you may find this cut sold as Brick Roast, Colorado Roast, Book Roast, California Roast, Square Roast. The trick is that this is a nicely marbled roast, but also tender, so you can cook it at high heat or as a braise.
Nope none of these exist in the Portland area as far as I can tell but thanks
Hi Sam — we understand. It can be hard to find good kosher meat on the West Coast. Fortunately we can ship directly to your door! You can check out our Shoulder Roast and French Roast here: http://www.growandbehold.com/beef/roasts. Be in touch if you have any questions – 888.790.5781 or [email protected]
What is a shoulder/French roast I don’t see it in the market and I am nowhere near a kosher butcher
Will this work if baked until well done? How long would that be? I assume it is baked uncovered?
It will depend on how big your roast is and how much of a sear you get on the outside. At 20 minutes/pound, a 3lb roast will take about an hour, but I’d recommend checking it after 45-50 minutes. The best way to ensure you don’t overcook it is to use an oven probe or meat thermometer, and remember that the temperature will continue to rise about 10-15F once you take it out of the oven, so you’ll want to take it out before it reaches your desired temperature.
Thanks for the clarification. For a medium rare roast, how long do you think it should take at 250 degrees? I don’t usually make this cut of roast since it always comes out tough for me. Your help would be appreciated. Thanks
Hi Janet, Thanks for your note. The roast is cooked at 250F. If you want to sear it in the oven, you can do that at 450 — but we recommend doing that on the stovetop if possible. After it is seared, it can be roasted low at 250F until desired doneness. Thanks!
The recipes says to cook the roast on high heat, but step #3 says to preheat over to 250 degrees. That’s not very high in my book. Further into the recipe is 450 degrees for searing the meat if you’re not doing it stove top. Can you explain or correct this?
Hi Alissa, I checked with Grow and Behold, and either french or shoulder roast work well with this recipe. The recipe has been updated to note this is well. Thanks, and enjoy!
The recipe name calls for a shoulder roast but the recipe ingredients say french roast. Which is it?