Tuesday, October 29, 2013

Shoulder Roast Recipe

We are halfway through with our half of the split-quarter from Crooked Creek Beef. We also reserved a split quarter that will be ready in December. They have some left if you want to reserve yours!

We have eaten most of the steaks and have ground beef and the large cuts of meat left, like roasts.

Here is what I did with the shoulder roast. I started with this recipe and added things based on the comments. I love crock pot roast. I hate crock pot potatoes. They come out all mushy. One of the comments said to add them half way through the day. I would say bake them in the oven or microwave. Or have Tater Tots, as we did. I love Tots. 

2-pounds boneless beef roast (I used the Shoulder Roast)
2-tablespoons extra virgin olive oil (EVOO)
Salt & Pepper
Worcestershire Sauce
1-yellow onion
16-ounces Baby Carrots (or peel/cut your own, who has time for that?)
16-ounce mushrooms (whole or cut)
14-ounce can Beef Broth
10.75 can Cream of XYZ Soup. I used Cream of Mushroom & Roasted Garlic
2-tablespoons fresh parsley


  1. Dredge the roast in the flour. In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt & pepper and set aside.
  2. Layer the carrots, quarter the onion, and mushrooms in the bottom of a slow cooker (sprayed with non-stick cooking spray) 
  3. Sprinkle with Worcestershire sauce & garlic powder. (and other spices you might like)
  4. Pour the can of beef broth in the slow cooker.
  5. Place the roast on top and pour the soup on top of the roast.
  6. Cover the slow cooker and cook on low 8-10 hours. 
  7. Eat with baked potatoes (or tater tops) or pasta. 

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