Heart of Shoulder Roast - 5.75 lbs.

For me when I cook a roast I want leftovers, especially when I make my Italian Hot Beef, this roast gives me those leftovers. It is a delicious, easy to work with roast. The taste is deep and "beefy" lol 🤔
I personaly "oven sear" it @ 475° for 30 mins, cover, reduce heat to 325° cook for 2 hours, turn off oven let sit for 30, remove from oven keep covered and allow to rest for another 30. Fork tender ! We will be ordering this roast REGULARLY just cooked my 3rd one yesterday. DELISH !!!

Of all times of the year I shouldn’t be experimenting with a new cut of meat on my family! Well, I did it anyway and kept my fingers crossed!  

I had to write to say how much we enjoyed this delicious and tasteful roast!

I went back and forth about the exact cooking method to use and decided to use parts of two methods to achieve the desired finish I was looking for.

This is the exact method I used. I salted the roast and left it to rest for a bit over 48 hours, uncovered, in the refrigerator. I was cooking it with my Joule, Sous Vide devise...so added fresh thyme, rosemary and just a bit of good olive oil to the cooking bag. Cooked for 30 hours at 130°. When it was done I patted it dry, placed in a roasting pan, rubbed with a mix of fresh herbs and garlic and roasted it in a preheated 450° oven for 15 minutes, shut off the oven and left the roast to sit in the oven for 45 minutes. (Do not open the door before the 45 minutes)
Then left the roast to rest for 10 minutes out of the oven, loosely tented with foil, until ready to slice.

The roast finished a perfect medium, end to end, the garlic and herbs crisp but not burnt and just enough time and heat gave the roast that beautiful Maillard reaction that is so pleasing to the eye.

This roast finished above my expectations...super tender and such amazing flavor throughout! You would never believe you were eating what would be considered a tougher cut! It finished more like a prime rib cut, with just a bit more “bite” to it. This is the texture I prefer.

If you aren’t familiar with the sous vide method, but love grassland beef,
I would highly recommend looking into it. You are always able to cook to the exact temperature you want and if you have leftovers you are able to heat it to that same perfect temp to enjoy again!
When the leftover 1/2 of this roast is next the center piece, it will still be served at that same perfect medium!

Enjoy!

I slow cooked this roast and it turned out pull apart, melt in your mouth tender!!! I LOVED IT!!!

This is our favorite cut of roasting beef, we're always happy to see it back in stock!