Tender Beef Shoulder Roast with Veggies
This one-pot beef shoulder roast is the perfect comfort dish, featuring tender meat and flavorful vegetables simmered to perfection.
Prep time:
Cook time:
Total time:
Yield: 6 servings
Cook time:
Total time:
Yield: 6 servings
Ingredients
- 3 lb boneless beef shoulder roast
- ⅓ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground pepper
- ½ tablespoon olive oil
- 1 white onion, cut into wedges
- 2 celery sticks, cut into 1 inch pieces
- 2 cups baby carrots
- 1 lb baby potatoes
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can diced tomatoes, drained
- 1 ½ cups beef broth
Instructions
- Preheat the oven to 325°F (160°C).
- In a gallon-sized zipper bag, combine the flour, garlic powder, mustard powder, paprika, red pepper flakes, salt, and pepper. Shake well.
- Add the beef shoulder roast to the bag, seal it, and shake until the meat is fully coated. Remove the meat and shake off any excess flour.
- Heat the olive oil in a cast iron pan over medium-high heat until it shimmers. Sear the beef roast on all sides until browned.
- Transfer the seared roast to a 9x13 inch baking dish. Arrange the onions, celery, carrots, and potatoes around the roast.
- In a small bowl, whisk together the cream of mushroom soup, beef broth, and diced tomatoes. Pour this mixture over the roast.
- Cover the dish with foil and bake for 3 hours.
- After 3 hours, remove the foil and bake for an additional 15 minutes to brown the top.
Nutritional Information
Calories:
777
Total Fat: 42g
Saturated Fat: 16g
Trans Fat: 1g
Cholesterol: 201mg
Sodium: 1304mg
Carbohydrates: 33g
Fiber: 5g
Sugar: 7g
Protein: 65g
Total Fat: 42g
Saturated Fat: 16g
Trans Fat: 1g
Cholesterol: 201mg
Sodium: 1304mg
Carbohydrates: 33g
Fiber: 5g
Sugar: 7g
Protein: 65g