Shoulder Roast

Classic Shoulder Roast

Chef David Blum
The Shoulder Roast is one of the tougher cuts of meat which benefits economically without sacrificing any flavor. Using this long and slow braising method will give you a melt in the mouth tender roast without breaking the bank!


5 lbs HARTMANS Shoulder Roast
2 carrots peeled and roughly chopped
2 onions peeled and roughly chopped
4 sprigs rosemary or 2 tbsp dry rosemary
1 tbsp dry thyme
4 garlic cloves
½ bottle dry red wine
1 L HARTMANS Beef Stock
3 tsp vegetable oil
Salt and pepper to taste


Season the roast generously with the dry thyme, salt and pepper and rub the seasoning into the meat.  Place the roast into a hot pan with the oil allowing meat to sear 4 minutes on each of the 4 sides.  Set seared roast into braising dish.  Pour wine into the pan you seared your meat in and bring to a boil.  Pour boiling wine over roast and add the stock, rosemary springs or dried rosemary, onions and carrots.  Cover braising dish and insert in a preheated oven at 300 degrees and cook for 4 hours. 

Remove roast from hot braising liquid and allow cooling over night in fridge before removing string and slicing.  When slicing cold, you will achieve nice medallion slices of roast.  Arrange slices of cold roast on the dish you wish to serve it on.  Pour some of the natural jus and some vegetables over the sliced meat and cover when reheating.

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