Slow-Roasted Shoulder Roast with Garlic-Thyme Crust

Slow-Roasted Shoulder Roast with Garlic-Thyme Crust

This Slow-Roasted Shoulder Roast with a Garlic-Thyme Crust transforms a humble cut into an incredibly tender, aromatic dinner. A fresh herb and garlic paste coats a Riverbend Cattle Company Shoulder Roast before roasting low and slow.

Ingredients

  • 3–4 lb Riverbend Cattle Company Shoulder Roast
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh thyme
  • 1 tbsp rosemary
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 cup beef broth
  • ½ cup white wine (optional)
  • Onions, carrots, celery for roasting base

Instructions

  1. Preheat oven to 300°F; place vegetables in roasting pan.
  2. Mix olive oil, garlic, thyme, rosemary, salt, pepper, onion powder.
  3. Rub paste all over roast.
  4. Add broth & wine around (not over) roast.
  5. Cover tightly; roast 2½ hours.
  6. Uncover; roast 45–60 minutes more to brown.
  7. Rest 20 minutes before slicing.

When cooking any dry-aged steak, it is important to know the proper way to cook it. Check out Riverbend Cattle Co.'s guide on How to Avoid Overcooking Dry-Aged Beef.

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About Riverbend Cattle Company

Riverbend Cattle Company is a cattle ranch located on the shores of the Withlacoochee River and Bonnet Lake, just outside historic Floral City, Florida. We raise grass-fed, grain-finished beef cattle in a compassionate and sustainable manner so that the beef is healthy and tastes amazing.

We offer a one-stop shop for families and individuals that want to incorporate a healthy and local meat diet into their lives. Our mission is to carry on the rich Florida farming history by offering and supporting local families and their recipes, handed down for generations. 

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