Beef Shoulder Roast
This Beef Shoulder Roast is tender, juicy, and baked with potatoes, carrots, celery, and a creamy Cajun sauce. The perfect family dinner recipe.
Servings: 8 Servings
Ingredients
- 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
Instructions
- 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!
Notes
- Don’t rush the sear: Searing the roast is essential for flavor. Ensure all sides develop a golden brown crust before adding it to the pan.
- Vegetables size: Cut the vegetables into even-sized pieces, so that they cook at the same rate. No one wants hard potatoes.
- Allow the beef to rest: The 10-minute resting period is essential to ensuring your meat stays nice and juicy, so don’t slice it too early.