There’s nothing quite like a slow-cooked roast to fill the house with mouthwatering aromas, and this beef shoulder roast is no exception. This tender meat and hearty, slow-cooked vegetables are both delicious and filling.
-Slow Cooker
The beef shoulder roast is fantastic when slow-cooked and has a great taste that will only enhance the flavors of the veggies it’s cooked with. Combined, the flavors from the herbs and spices with the meat and vegetables create a simply irresistible dish. So, whether you’re looking for an easy weeknight dinner or an impressive meal to serve to guests, this beef shoulder roast is sure to please!
Ingredients
- 2-3 lb. shoulder roast
- One can of corn
- One can of green beans
- One can of diced tomatoes
- Five large carrots (peeled and sliced)
- Five medium potatoes (peeled and cubed)
- One large white onion
- Three celery stalks (chopped)
- Three garlic cloves (minced)
- 32 oz beef broth
- 1/4 cup water
- 1 tbsp. corn starch
- 1 tsp. kosher salt
- 1 tsp. fresh cracked black pepper
- 1 tsp. garlic salt
- 1 tsp. thyme
- 1tsp. Rosemary
Preparation:
- Add freshly diced vegetables to the bottom of the slow cooker
- Place the shoulder roast on top of the vegetables
- Add the herbs and spices on top of the meat
- Pour the diced tomatoes followed by the beef broth on top
Cooking:
- Slow cook on low for 9-10 hours, or cook on high for 7-8 hours
- 1 hour before the roast is finished, add the cans of corn and green beans to the slow cooker and cook for the remaining time
- Mix in the corn starch and water to thicken the sauce for another 5-10 minutes
- Ready to serve and enjoy!
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