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Rolled Shoulder Medley

jenniferjaz's picture
Ingredients
  Rolled boneless beef shoulder roast 4 Pound
  Flour 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Thyme leaves 1⁄4 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Bay leaf 1
  Beef bouillon 2 Cubic Centimeter
  Red wine 1 Cup (16 tbs)
  Carrots 6 Medium
  White onions 1 Pound (Peeled)
  California brussels sprouts 20 Ounce, frozen
Directions

GETTING READY
1) Spread flour on a flat plate and roll roast in, until coated evenly.

MAKING
2) In a Dutch oven, heat oil over medium heat and brown the roast on all sides for about 15 to 20 minutes, turning as required.
3) Stir in the seasonings, bouillon, 1 cup water and wine.
4) Put the lid on tightly and simmer, turning occasionally for about 3 hours or until meat is tender.
5) Stir in carrots and onions to roast, cook for 25 minutes longer.
6) Add Brussels sprouts and cook for about 15 minutes.
7) Remove the roast using perforated ladle and place in center of large heated serving platter; surround with vegetables, keep warm.
8) Simmer the pan drippings until reduced and thick; remove bay leaf.
9) Using a ladle, skim off the fat from surface of gravy.

SERVING
10) Spoon some gravy over the roast and vegetables; serve remaining gravy in bowl, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
180 Minutes
Ready In: 
205 Minutes
Servings: 
6

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