Beef Shoulder Mini Pot Roast

Beautifully marbled meat from the shoulder exudes a deep beefy flavour

Availability: In stock

CODE: B1231
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  (95 reviews)     
These little gems are full of old fashioned flavour. The natural fat marbling renders and caramelises during pot-roasting, creating a deep, rich gravy, making these the perfect pot roast for two.
  • Meat from the shoulder provides a deep beefy flavour
  • Made using great old-fashioned humble cuts
  • Well-marbled meat bursting with flavour
  • Kitchen ready and easy to cook and carve
  • Ideal size for two
Box Contains:

    • 1 Beef Shoulder Mini Pot Roast
      (pack weight 500g)

Frozen at the peak of perfection
Storage: Store below -18ºC to -25ºC
Freezer Shelf life: 24 months use by date stated on label
Defrost: Defrost in a refrigerator for 7-10 hours - Once defrosted do not re-freeze
Shelf life defrosted: Use within 48 hours
Mini Pot Roasting cooking instructions:

Pot roasting at a lower temperature for a long time is the best cooking method for this roast, producing tender meat with a crispier, caramelised outer layer.

Thawing: Allow plenty of time for defrosting. Always leave in wrapping and thaw slowly in a refrigerator. Ensure product is thoroughly defrosted before cooking.

Bring to Room Temperature: Carefully remove the roast from the packaging and pat dry with kitchen paper. Allow the roast to come to room temperature; it will cook more evenly and remain juicy.

Cooking temperatures and times: Placing the roast in an ovenproof roasting tin, rub some salt over its skin, and add enough cold water to the bottom of the tin so that the liquid covers at least a quarter to a third of the meat. Slow roast uncovered in a preheated oven at 160ºC/325ºF/Gas3 for 2¼ - 2½ hours. Throughout cooking, check the liquid level, topping up if required, and baste the roast 2-3 times.

Resting: Once the roast is cooked, leave in a warm place to rest for at least 10 minutes. This allows the meat to relax and become moist and tender all the way through.

Once the meat is cooked and rested place the roast upside down on a carving board and cut the meat across the grain into slices approx. ½cm (¼") thick, removing the string, and arranging on a serving dish or warmed individual plates. Placing the roast upside down guarantees you a clean cut through the crispy, caramelised outer layer, without squashing the body of the meat.

97% of customers liked this product (95 reviews)

Posted Rating Comment Company Comment
Managed to get three portions out of this pot roast, with lots of root veg.Might go for the mini roast selection another time.
Followed Donald Russell's suggested cooking method, wonderful and tasty
Easy to cook and was very tender and tasty.
A different cut but tasty
Tender Beef and so easy to cook. You know that every time you cook meat it will not disappoint.
Really tender joint,really tasty.
so easy to just put in the crock pot with some vegetables and forget about it for a few hours and enjoy when coming in from a long day out - very satisfying
Very tough piece of meat on this occasion. However bought it many times before without complaint. Thanks for your comment. 

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Thoroughly acceptable. After the recommended slow cooking this was really melt in the mouth
Outstanding in every respect
Tender and wonderful taste
Never had beef that tasted so good.
Good value - nice and tasty recommend
Very tasty. Will order again.
This was succulent - will order again.
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