Garlic And Fresh Herb Heart Of Shoulder Roast

Recipe Author: Dominique Fasano | Perchance to Cook

We are thrilled to share this savory Heart of Shoulder Roast recipe from Past Featured Chef, Dominique Fasano of Perchance to Cook. Check out more of Dominique’s featured recipes on our Discover Blog. Our thanks to Dominique for this tasty dish.

I am super excited to share this recipe for this heart of shoulder roast, also known as heart of clod, because I had never tried this cut of meat before and it is awesome.

I covered a large 5.75 lb heart of shoulder roast with a mixture of fresh garlic, oregano, thyme, rosemary, paprika, salt and pepper and cooked it for an hour and a half… until it became beautifully tender and oh so flavorful!

It’s always so nice to cook with high quality products. The beef from US Wellness Meats is grass-fed, not given any hormones or GMOs, and not fed any grains. You can really taste the quality.

Because of the size of the meat here, it needs to be cooked for a while. But this results in SO much flavor… and the house smells SO good while cooking it.

 

 

Garlic And Fresh Herb Heart Of Shoulder Roast

Paleo, Whole30, Dairy Free, Grain Free, Gluten Free

Cook Time: 1 hr 50 min

Serves: 8

US Wellness Meats Shopping List: Heart of Shoulder Roast

Ingredients

5.75 lb heart of shoulder

2 Tbs balsamic vinegar

3 Tbs minced garlic ( this was 1 small head of garlic for me )

1 Tbs fresh thyme ( the leaves taken off the stem)

3 Tbs fresh rosemary ( the leaves taken off the stem)

4 Tbs fresh oregano ( the leaves taken off the stem)

1 tsp salt

1/2 tsp pepper

7 Tbs olive oil , divided

3 tsp paprika

3 lbs potatoes , halved and quartered

1 lb carrots , sliced 2 inches long

8 ounces mushrooms , sliced

Instructions 

Preheat oven to 450 degrees F.

Put the meat in a 12 in x 16 in pan. Pour the liquid from the package it came in into the pan.

Pour the balsamic vinegar on the meat.

Mix the minced garlic, fresh thyme, fresh rosemary, fresh oregano, salt, pepper, 3 Tbs olive oil, and paprika together in a small bowl to make a paste. Apply this fresh herb paste to the top of the roast. Try to cover the whole surface of the roast.

Put the meat into the pan and cook at 450 degrees F for 10 minutes. Reduce the oven heat to 375 degrees.

Put the mushrooms, carrots and potatoes in a bowl and cover with 4 Tbs olive oil. Mix well.

Then add the carrots, mushrooms, and potatoes to the pan surrounding the meat and cook for 60 minutes. Half way through ( at the 30 minute mark ), mix the potatoes with the juices in the pan and flip the meat.

After the meat has cooked for one hour, mix the potatoes, loosely cover the meat with aluminum foil and cook for another 20 minutes at 375 degrees F, until internal temperature reaches 110 F.

Turn off the oven and let the meat stand in the heated oven ( while covered in foil ) for 15- 20 minutes.

 

Let us know if you try this delicious dish by using the hashtag #uswellnessmeats in your post. Want to learn more about Dominique? Visit her blog Perchance to Cook for recipes and more!