Beef Shoulder Roast with Root Vegetables

If you’re in need of a meat recipe that requires minimal attention and acts as side dish as well, you have it.

This roast screams fall produce. There is just something about slow cooked root vegetables and meat, that is just so good. It's like a big hug on a plate.

• 2 onions, thinly sliced

• 2 tbsp oil

• 3 garlic cloves, sliced

• 1/2 cup dry red wine

• 2 tbsp tomato paste

• 1/2 cup water

• 2 carrots, peeled and chunked

• 1 sweet potato, peeled and cubed

• 2 cups Mini potatoes, halved

• Salt and pepper

• 2 rosemary sprigs (or 1 if you prefer reducing that flavor)

DIRECTIONS:

1. Preheat oven to 300F. Prepare a 9x13 dish and set aside.

2. Pat dry your roast. The dryer your roast, the better the sear.

3. Heat a pan over high heat. Add oil. Sear roast all around for a few minutes. Remove and set aside in baking dish.

4. Reduce heat to medium high. Saute onion until soft. Add garlic and saute until fragrant.

5. Add wine and stir to incorporate. Add tomato paste and water. Turn the heat off.

6. Transfer sauce on the roast. Place all vegetables around the roast. Sprinkle salt and pepper, and add rosemary on top of the roast.

7. Spray a piece a foil with non stick spray and cover the roast with it. This prevents the foil from sticking to the roast.

8. Cook for about 6 hours, or until inserting a knife takes no effort.

9. Slice only when cold.

Enjoy,

Guila