This beef shoulder roast with vegetables takes the family favorite that we all love and kicks it up with red pepper and cajun seasoning. A tender, juicy roast coupled with potatoes, carrots, celery, and onion in a delicious, creamy sauce is what you get with this recipe. That and a lot of requests for seconds.
Pot roast is such a great classic family dish for a reason. It’s delicious! It will also feed a family for several days, and it just gets better and better over time, if you ask me. I’ve been making pot roast for as long as I can remember. It’s one of the first dishes I ever learned to make, actually. I used to help my mom make it for family dinners when I was a kid, so this recipe is equal parts deliciousness and nostalgia for me.
I’m willing to bet that you have fond memories revolving around pot roast, as well. It’s something that’s been on almost every family’s dinner table since time out of mind. Of course, there are different cuts of meat that you can use for pot roast. The two most commonly used are chuck roast and shoulder roast. I prefer shoulder roast, but both work well. I like shoulder roast because it’s a bit leaner than chuck roast, but it still cooks up nice and tender.
Chuck Roast vs. Shoulder Roast
There can be some confusion when talking about chuck roast and shoulder roast. This is owed to the fact that both of these cuts come from the shoulder. Don’t be fooled into thinking that the names are interchangeable, though. They are two quite different cuts of meat.
Chuck roast comes from the shoulder area of the cow, and thus, it gets a lot of exercise. This makes it a tougher cut of meat. It’s not the kind of meat that you simply sear in a pan or throw on the grill. However, that toughness transforms into delicious flavor and an incredibly tender bite when it’s cooked properly. The most popular way to cook this kind of roast is in the oven as a pot roast.
While chuck roast might initially be tough before cooking, it has a high fat content and connective tissue, all of which breaks down as it cooks slowly in the oven. This fat and connective tissues makes this cut of meat almost self-basting, bathing the meat in delicious fatty flavor as it dissolves during the cooking process. In the end, you get a tender, flavorful cut of beef that melts in your mouth.
Just as its name implies, shoulder roast also comes from the shoulder area of the cow, however, it’s much leaner that chuck roast. While it isn’t as fatty and tender as chuck roast, it has a deeper beef flavor and is less greasy when it’s finished than chuck roast, which is why I prefer using it in my pot roast recipes.
Just like a chuck roast, beef shoulder roast is cooked low and slow, albeit for different reasons. In the case of chuck roast, you cook it slow to allow all the fat to breakdown and penetrate the meat. With shoulder roast, you cook it slowly to help keep it from drying out.
Even after cooking for a long time, shoulder roast doesn’t shred the way chuck roast does, but that’s okay. Its texture is perfect for slicing, and it still comes out nice and tender, making it a great choice for pot roast recipes.
Beef Shoulder Roast
I love using beef shoulder roast for my pot roasts because I’m not a big fan of grease. Don’t get me wrong, the flavor of chuck roast is outstanding, however, the juice created by the pot roast becomes a bit on the greasy side for my taste. I love the flavor of beef shoulder roast, and I definitely love the less fatty gravy that it creates when I cook it up, which is why I opt for this cut of meat.
This beef shoulder roast recipe is classic pot roast through and through. It’s tender, juicy, and features all the classic veggies we know and love in every pot roast recipe we’ve ever had. I kicked up, however, with the addition of some heat! I added red pepper and Slap Ya Mama cajun seasoning to add a bit of bite. It makes for a tender, delicious roast that has a nice zing to it, as well, and my family really loves that.
It’s also just as easy as any other pot roast to make. In fact, it all comes together very quickly and simply. You’ll just do a bit of browning on the stove top, and after that, it’s all about waiting for it to finish cooking in the oven or the slow cooker, whichever method you prefer.
Like all pot roast recipes, this is a very straightforward dish. There really isn’t much you can do to mess it up. That being said, I do have a few tips to make sure that you end up with the absolute best roast possible.
It’s so important that you don’t skip this step. Searing the shoulder roast ensures that all the juices stay inside the meat, which is incredibly important with this lean cut of beef. It’s also important because the seasoning is in the flour that you’ll be coating the beef shoulder roast with before browning it up. This makes a delicious exterior to the beef that keeps all the juices in and adds an incredible depth of flavor.
Slow Cooker Ready
This recipe calls for cooking the roast in the oven, but you can also use a slow cooker if you prefer. Simply sear the meat and then place it and all other ingredients in your slow cooker and cook on high for 6-8 hours or on low for 10-12 hours.
Pot roasts are great because you can do a lot with them. They’re like a beefy base recipe that you can play with to make it your own. For example, I use beef shoulder roast while many other people opt for chuck roast. It really all comes down to your personal preference.
Chuck or Shoulder
Either cut of beef works well with this recipe. If you prefer an ultra-tender, shredded beef experience, go for a chuck roast. If you’d rather have less grease and you don’t mind slicing your roast, use a shoulder roast. Both are tasty!
I love to use cream of mushroom soup in my pot roasts, but cream of celery works well, too. I’ve even used cream of chicken in a pinch.
Vary the Veggies
I usually opt for the classic pot roast trio of potatoes, carrots, and celery, but you can experiment to your heart’s content. Parsnips are very tasty in a recipe like this. There are also tons of different types of potatoes out there to experiment with. Heck, I once had a pot roast that was made with Brussels sprouts that was very good.
Leave out the Heat
If you don’t love heat the way my family does, feel free to leave out the red pepper and Slap Ya Mama seasoning. You’ll still get a delicious pot roast. It just won’t be hot!
Storing Beef Shoulder Roast
This beef shoulder roast will keep well in the refrigerator for three to four days in an airtight container. I actually prefer it on the second or third day. I think it gets even more tender. For longer storage, you can easily freeze this roast, as well.
To freeze the roast, cut it into servings and freeze them along with a bit of the gravy and veggies in heavy-duty freezer bags. You can easily take out portions whenever you like!
Try This Beef Shoulder Roast Recipe for Yourself
This beef should roast with vegetables is a delicious pot roast recipe that everyone in the family will love. It’s so tender and juicy, and it has a great depth of flavor that’s accented by the heat of the pepper and seasoning. If you’ve never tried beef shoulder roast before, I highly encourage you to give this recipe a try. You and your family will be so glad you did.
Ingredients to Make Beef Shoulder Roast
- Beef shoulder roast, boneless
- All purpose flour
- Garlic salt
- Slap Ya Mama® seasoning
- Black pepper
- Red pepper flakes
- Olive oil
- Medium potatoes
- Cream of mushroom soup
- Beef broth
(Actual measurements are in the recipe card below.)
How To Make A Beef Shoulder Roast
Step 1 – Prep Time
Preheat oven to 325° and spray a 9 x 13 baking dish with a non stick cooking spray. Set aside.
Step 2 – Searing the Roast
Using a cast iron pan or large frying pan, heat oil of medium high heat. Add flour and seasonings to large baggie. Seal and shake to mix. Place roast in bag, shake to coat and add to hot oil. Sear all sides of roast until browned and then place into prepared baking dish.
Step 3 – Preparing to Bake
Add cubed potatoes, carrots, celery and onions around roast. Top with cream of mushroom soup and then beef broth. Cover with aluminum foil and bake for 3-3½ hours until roast is tender. Remove foil and continue to bake for 10 more minutes.
Step 4 – Serving the Roast
Carefully remove from oven, slice roast into desired thickness, serve with vegetables and top with gravy. Enjoy!
Try This Delicious Beef Shoulder Roast Today
Looking for More Delicious Beef Recipes?
Crock Pot Chuck Roast – This, fall-apart tender and juicy, beef chuck roast is a simple and delicious way to make a family-friendly meal. The long cooking time in the slow cooker ensures that this recipe will be fork tender and the meat can simmer for hours with very little attention, making it perfect for busy families on the go!
Spicy Beef Pasta – This delicious pasta recipe is made with tender beef shoulder roast that is cut into bite-size pieces, cooked in a delicious and creamy sauce and then served over corkscrew pasta.
Easy Beef and Bean Enchiladas – This is a super easy Mexican recipe made with deliciously seasoned ground beef, refried beans, shredded cheese and flour tortillas. Easy!
And here is a delicious Slow Cooker Beef Stew from Great Grub, Delicious Treats, that you might also enjoy!
Beef Shoulder Roast
- 3 lbs beef shoulder roast, boneless
- ½ cup all purpose flour
- 1 tbsp garlic salt
- 1 tsp Slap Ya Mama® seasoning
- 1 tsp black pepper
- ½ tsp red pepper flakes
- 2 tbsp olive oil
- 1 onion, chopped
- 5 medium potatoes, peeled, cut into cubes
- 6 carrots, peeled, cut into 1 inch chunks
- 2 stalks celery, diced
- 10.5 oz can cream of mushroom soup
- 10 oz can Rotel
- 2 cups beef broth
- Preheat oven to 325° and spray a 9 x 13 baking dish with a non stick cooking spray. Set aside.
- Using a cast iron pan, or large frying pan, heat oil over medium high heat.
- Add flour and seasonings to large baggie. Seal and shake to mix.
- Place roast in bag, shake to coat and add to hot oil.
- Sear all sides of roast until browned and then place into prepared baking dish.
- Add cubed potatoes, carrots, celery and onions around roast.
- Top with cream of mushroom soup, Rotel and beef broth.
- Cover with foil and bake for 3-3½ hours until roast is tender. Remove foil and continue to bake for 10 more minutes.
- Carefully remove from oven, slice roast, serve with vegetables and top with gravy. Enjoy!
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