A beef-shoulder roast is an inexpensive roast cut from the muscled shoulder area of the beef. The tough, slightly chewy shoulder roast dries out easily but benefits from moist-cooking methods such as braising, which tenderizes the roast as it simmers slowly in liquid. Braising a shoulder roast in liquids such as broth, apple juice or even beer or wine turns even the toughest roast beef into a flavorful, fork-tender dish.
Cover the bottom of a heavy Dutch oven with a small amount of cooking oil. For a healthier roast, use olive oil or canola oil.
Heat the oil over medium-high heat. When the oil is hot, place the shoulder roast in the skillet.
Sear the roast quickly in the hot oil so the outside of the meat turns brown. Turn the meat as needed so that all sides are evenly brown.
Preheat your oven to 300 degrees Fahrenheit.
Sprinkle the roast with salt and pepper to taste.
Add your choice of liquids to the pan. Use enough liquid to bring the level up to approximately the halfway point of the roast. Use your choice of liquid such as water, broth, apple juice, wine, beer, whiskey, tomato juice or a combination of liquids.
Transfer the Dutch oven to the oven. Check the roast occasionally and add liquid to replace liquid that evaporates. Adjust your oven temperature, if needed, to keep the liquid at a gentle, constant simmer.
Cook the meat for two to three hours. Use a meat thermometer to ensure the meat registers a safe temperature of at least 160 degrees Fahrenheit.
Remove the roast from the pan. Allow it to rest for at least five minutes, then slice and serve.