Beef Shoulder Pot Roast
Pot roast packed full of flavour
- Naturally reared British beef
- Fully matured for exquisite flavour
- Removed from and re-tied to the bone for easy carving
Price per kg:
- Beef Shoulder Pot Roast, 1.4kg
Intensely marbled, our shoulder pot roast brings enhanced richness to every meal. With the benefit of the cooking bones adding a wonderful depth of flavour, it is sure to impress.
We choose grass fed beef for its superior flavour. Rich, mellow and sweet, grass fed beef is evenly flecked with soft creamy fat which renders beautifully on cooking.
Allow plenty of time for defrosting. Always leave the meat in its wrapping and thaw slowly in a refrigerator. Ensure the 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:
Place the roast in an ovenproof roasting tin and rub some salt over its skin, and add enough cold water to the tin (without pouring it over the roast) so that the liquid covers at least a quarter to a third of the meat. If you like, you can substitute some of the water for wine, and add some diced vegetables to bring out a wider range of flavours in your gravy.
Slow roast uncovered in a preheated oven at 160ºC/325ºF/Gas 3 for 2¾ - 3 hours.
Throughout cooking, check the liquid level, topping up if required, and baste the roast 3-4 times. The meat is reday when you can pull it apart with a fork.
Once the roast is cooked to your liking, leave in a warm place to rest for at least 20 minutes. This allows your meat to relax and become moist and tender all the way through. This is an ideal time to finish off you garvy, making good use of all the rich cooking liquor left in your roasting tin.
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 ½ cm (¼") thick, removing the string, and arrange 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.
Serves: 4 big or 7 small