Tender Beef Shoulder Roast with Veggies

October 19, 2024 by Cook Best Recipes , Updated October 19, 2024

This one-pot beef shoulder roast is the perfect comfort dish, featuring tender meat and flavorful vegetables simmered to perfection.

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

1. Preheat the oven to 325°F (160°C).
2. In a gallon-sized zipper bag, combine the flour, garlic powder, mustard powder, paprika, red pepper flakes, salt, and pepper. Shake well.
3. 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.
4. 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.
5. Transfer the seared roast to a 9x13 inch baking dish. Arrange the onions, celery, carrots, and potatoes around the roast.
6. In a small bowl, whisk together the cream of mushroom soup, beef broth, and diced tomatoes. Pour this mixture over the roast.
7. Cover the dish with foil and bake for 3 hours.
8. After 3 hours, remove the foil and bake for an additional 15 minutes to brown the top.

Nutritional Information