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beef chuck shoulder roast recipe
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This recipe transforms a beef chuck shoulder roast into an impressive meal by stuffing it with a creamy spinach and feta filling, resulting in a tender braised dish with a beautiful colorful swirl in every slice.
Ingredients
Scale
- 1.8 kg (4 lbs) beef chuck shoulder roast, trimmed
- 30 mL (2 tablespoons) olive oil
- 10 g (2 teaspoons) kosher salt, plus more to taste
- 2 g (1/2 teaspoon) freshly ground black pepper, plus more to taste
- 200 g (1 large) yellow onion, roughly chopped
- 150 g (2 medium) carrots, peeled and roughly chopped
- 100 g (2 stalks) celery, roughly chopped
- 20 g (4 cloves) garlic, minced
- 30 g (2 tablespoons) tomato paste
- 15 mL (1 tablespoon) coconut aminos (or Worcestershire sauce)
- 700 mL (2.9 cups) beef broth
- 3 fresh thyme sprigs
- 2 bay leaves
- 300 g (10 oz) fresh spinach, roughly chopped
- 150 g (5 oz) feta cheese, crumbled
- 60 g (4 tablespoons) cream cheese, softened
- 2 g (1/2 teaspoon) garlic powder
- 0.5 g (1/8 teaspoon) ground nutmeg
- Zest of 1/2 lemon (approx. 2 g)
- 15 g (1 tablespoon) cornstarch
- 30 mL (2 tablespoons) cold water
- 15 g (1/4 cup) fresh flat-leaf parsley, chopped
Instructions
- Prep the Roast and Filling: Pat the beef roast dry. Season generously with salt and pepper. Wilt the spinach over medium heat, then press to remove liquid; let cool slightly. Mix wilted spinach with feta, softened cream cheese, garlic powder, nutmeg, and lemon zest in a bowl. Butterfly the roast: slice horizontally almost all the way through and open it like a book. Gently pound to an even thickness of about 2.5-3 cm (1-1.2 inches).
- Stuff and Roll the Roast: Spread the spinach and feta filling evenly over the butterflied roast, leaving a 2.5 cm (1 inch) border around the edges. Roll the roast tightly into a log shape and secure at 3-4 points with butcher’s twine.
- Sear the Roast and Saute Vegetables: Heat olive oil in a large Dutch oven over medium-high heat. Sear the rolled roast on all sides until deeply browned (3-4 minutes per side). Remove the roast and set aside. Reduce heat to medium and add onion, carrots, and celery; saute until softened (5-7 minutes). Add minced garlic and tomato paste; cook for 2 minutes, stirring.
- Braise the Beef: Stir in coconut aminos and pour in beef broth, scraping up browned bits from the bottom of the pot. Add fresh thyme sprigs and bay leaves, bringing the liquid to a gentle simmer. Return the seared roast to the Dutch oven, cover with a lid, and transfer to a preheated 160°C (325°F) oven for 2.5-3 hours, or until fork-tender.
- Rest and Make the Sauce: Remove the Dutch oven from the oven. Carefully transfer the roast to a cutting board and tent loosely with foil; let it rest for 15-20 minutes. While resting, strain the braising liquid into a saucepan, discarding solids. Skim excess fat and bring liquid to a simmer over medium heat. Whisk cornstarch and cold water to form a slurry, then slowly whisk into the simmering liquid. Cook, stirring constantly, until the sauce thickens and becomes glossy (2-3 minutes).
- Slice and Serve: Remove the butcher’s twine from the rested roast and slice into thick medallions. Arrange on a warm platter, spoon the glossy sauce over the sliced beef, and garnish with freshly chopped flat-leaf parsley before serving.
Notes
To achieve a good sear, ensure the roast is thoroughly patted dry before seasoning. When making the filling, wilt the spinach and press firmly to remove excess moisture. To create a rich sauce, thoroughly deglaze the pot by scraping up all browned bits from the bottom.
- Prep Time: 45 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Braising
- Cuisine: General
Nutrition
- Serving Size: 1 slice (227 g)
- Calories: 650 calories
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 180 mg