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Talk about an easy weeknight dinner (yes, I said weeknight)!  The beauty of the roast is that once it’s humming along inside your Dutch oven, you are free to do whatever else you’d like to do.  In the world of kids, that means assisting with Lego projects, making Valentines for 23 kids, breaking up the occasional argument and sorting the whites from the darks.

Today’s lesson my friendly readers centers on turning out a great meal with just a few ingredient and bonus:  your efforts will be rewarded with some leftovers the next day for sandwiches. 

If you’ve never prepared a beef shoulder roast I encourage you to try it.  You won’t be dissapointed.

4 Things to Keep in Mind:

1) No cheating on browning the roast.  You really do want it browned.

2) Use a good red wine.  Absolutely no cooking wine.  I forbit it.

3) Use a tight fitting lid on your Dutch oven.

4) Keep an eye out that the wine does not boil.  You want a true simmer.

 

 

 

 

 

 

 

Shoulder Roast  with Red Wine

Ingredients

3 lb Beef shoulder

Kosher salt

2 medium shallots, minced

1 garlic clove, minced

1/2 cup red wine

fresh ground black pepper

1 bay leaf

Method

Season roast with Kosher salt.  Place Dutch oven over medium heat.  When pan is hot, add roast and sear 2 minutes on each side.  You are trying to get a really beautiful brown color on each side of your roast.  Remove browned roast from pan and set on platter.  Add shallots to dutch oven.  Saute contstantly for 1 minute and then add minced garlic.  Continue to saute for an additional 1-2 minutes, shallots and garlic are just past translucent.  Using a wooden spoon, slide them to one side of your Dutch oven.  Return roast to pan.  Scoop up shallots and garlic and place on top of your roast (they can also be kept off to the side and will swim around your roast once the wine is added).  Add in red wine, bay leaf and a generous amount of freshly ground black pepper.  Place a tight-fitting lid over Dutch oven and lower heat as low as possible to a simmer.  Again, be sure to check that the wine (and roast) are not boiling.  Simmer for 2 1/2 hours.  Roast should be very tender when properly done.

Yield:  4 servings

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