Most grocery stores have all their beef roasts just labeled….”beef roast”. So, when a customer comes to our Ranch Store or sees our options online, it can feel a bit overwhelming! A top clod shoulder roast has a thicker strip of fat that can often be intimidating to budding chefs. That fat, though, just adds so much flavor to the meal and makes for a great dinner option! We love including this roast in our Farm Club Family Staples boxes because of its great flavor and ability to stretch a meal a little farther.
- 1 beef Shoulder Roast Boneless (2 to 2-1/2 pounds)
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
- 1 pound small red-skinned potatoes, cut in half, or into quarters if large
- 4 medium carrots, cut into 2-1/2 x 1/2- inch pieces
- 2 medium parsnips, cut into 2-1/2 x 1/2-inch pieces
- 1 small leek, (white and pale green parts only), cut in half lengthwise then crosswise into 1-1/2 inch pieces
- 1 cup (homemade preferably) beef broth
- 4 tablespoons water
- 2 tablespoons arrowroot powder
- 2 teaspoons seasoned pepper blend or garlic-pepper seasoning
- 1 tablespoon minced garlic
- Combine seasoning ingredients; press evenly onto all surfaces beef Shoulder Roast Boneless. Heat avocado in stockpot over medium heat until hot. Brown roast on all sides. Pour off drippings and season beef with salt.
- Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables; keep warm. Strain cooking liquid. Measure 2 cups cooking liquid (Add beef broth or water to cooking liquid to yield 2 cups, if necessary.); return to stockpot. Combine water and arrowroot powder; stir into cooking liquid. Bring to boil, stirring constantly; cook and stir 1 to 2 minutes or until mixture is thickened.
- Carve roast into thin slices. Season with salt, as desired. Serve with vegetables and gravy.
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