Beef Shoulder Roast In Dutch Oven at Cameron Frodsham blog

Beef Shoulder Roast In Dutch Oven. In a small bowl, combine minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste. Close the dutch oven with a lid and place in the oven. Add beef stock, water, thyme, bay leaves, and rosemary. Add more olive oil if necessary. Pour the beef broth into the dutch oven, add the fried vegetables, bay leaf, and garlic. Transfer dutch oven to stove top. Sear for 3 to 4 minutes on each side. Mix the flour with a generous amount of salt and pepper on a sheet of waxed. Turn meat over with tongs; Put the roast in the oven. Remove meat from the pot. Add wine and let reduce to half in order to cook off the alcohol. Arrange a rack in the middle of the oven and heat the oven to 325°f. Rub the garlic and herb paste evenly over the surface of the beef shoulder. Preheat the oven to 325°f (163°c).

Hearty Dutch Oven Beef Stew Garden in the Kitchen
from gardeninthekitchen.com

Remove meat from the pot. Preheat the oven to 325°f (163°c). Close the dutch oven with a lid and place in the oven. Add wine and let reduce to half in order to cook off the alcohol. In a small bowl, combine minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste. Mix the flour with a generous amount of salt and pepper on a sheet of waxed. Fry in a dry hot skillet to brown. Put the roast in the oven. Rub the garlic and herb paste evenly over the surface of the beef shoulder. Add oil, then sear meat in the center of the pan for 4 minutes.

Hearty Dutch Oven Beef Stew Garden in the Kitchen

Beef Shoulder Roast In Dutch Oven Arrange a rack in the middle of the oven and heat the oven to 325°f. Add oil, then sear meat in the center of the pan for 4 minutes. Preheat the oven to 325°f (163°c). Remove meat from the pot. Add more olive oil if necessary. Turn meat over with tongs; Add wine and let reduce to half in order to cook off the alcohol. Close the dutch oven with a lid and place in the oven. In a small bowl, combine minced garlic, chopped herbs, olive oil, salt, and pepper to create a paste. Transfer dutch oven to stove top. Arrange a rack in the middle of the oven and heat the oven to 325°f. Add beef stock, water, thyme, bay leaves, and rosemary. Put the roast in the oven. Mix the flour with a generous amount of salt and pepper on a sheet of waxed. Remove roast from the dutch oven and allow roast to rest under a loose tent of aluminum foil at least 10 minutes before carving. Rub the garlic and herb paste evenly over the surface of the beef shoulder.

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