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This Garlic and Fresh Herb Beef Clod Heart of Shoulder Roast is a delicious shoulder clod roast covered in fresh garlic, oregano, thyme, rosemary, and paprika. It is cooked until beautifully tender and flavorful!
I am super excited to share this recipe for this heart of shoulder roast, also known as heart of clod, because I had never tried this cut of meat before and it is awesome.
I covered a large 5.75 lb heart of shoulder roast with a mixture of fresh garlic, oregano, thyme, rosemary, paprika, salt and pepper and cooked it for an hour and a half… until it became beautifully tender and oh so flavorful!
Table of Contents
Why this recipe works
- It is easy to put together and makes a special occasion meal.
- It’s a complete protein packed meal.
- It is healthy and naturally Paleo, Whole30 Compliant and Gluten-free.
- It is a delicious way to cook beef with lots of flavor. The house smells SO good while cooking it.
- The meat is incredibly tender.
Recipe Ingredients
- heart of shoulder– a large good quality heart of clod shoulder roast. I used a 5.75 heart of shoulder roast here. This is the part of the shoulder / chuck area of the cow.
- balsamic vinegar– this adds flavor.
- fresh garlic– this is minced to add flavor to the meat.
- fresh thyme, fresh rosemary, fresh oregano, paprika– this covers the meat and flavors it.
- potatoes– quartered and cooks with the meat.
- carrots– this also cooks with the meat.
- mushrooms– sliced and cooked along the meat.
See recipe card below for a full list of ingredients and measurements.
Recipe Notes
I was given this heart of shoulder roast by US Wellness Meats and I am super excited to be working with them again because I love their products. I worked with them three years ago and made some of my favorite recipes on the blog with their products! Like…
This Paleo Pumpkin Meat Sauce Ragu using their beef, bison and pork.
This Butternut Squash & Chicken Soup using their chicken, bacon, and chicken stock.
And this Paleo Sausage, Apple, And Chestnut Stuffing using their sausage and chicken stock.
It’s always so nice to cook with high quality products. The beef from US Wellness Meats is grass-fed, not given any hormones or GMOs, and not fed any grains. You can really taste the quality.
Step by step instructions
Step 1: Make a fresh garlic and herb paste.
Mix together minced garlic, fresh thyme, fresh rosemary, fresh oregano, salt, pepper, olive oil and paprika together in a bowl.
Step 2: Put your roast into the pan. Cover it with balsamic vinegar and lather it in the fresh garlic and herb paste.
Then, cook the roast at 450 degrees F for 10 minutes.
Step 3: Take the meat out of the oven, and add the potatoes, mushrooms, and carrots to the pan.
Cook the roast at 375 degrees F for 60 minutes.
Step 4: Cover the meat in tin foil and cook it for another 20 minutes.
Then, turn the oven off and let the meat sit in the oven for another 20 minutes.
So in total you end up cooking the roast for 110 minutes.
Expert Tips
- The meat will be red in the middle if cooked following the recipe. If you like your meat more well done, let it sit in the oven for more time.
- Every once in a while cover the carrots and potatoes in the beef juices.
- Know your oven, if it runs hot or isn’t as powerful, adjust to timing accordingly.
Other roast recipes you’ll love
This Eye of Round Roast by iFoodReal looks so juicy and tender. YUM.
This roast chicken is one of my favorites. It also cooks with root veggies and always hits the spot.
Other beef recipes you’ll love
These Korean Beef Bowls are tasty and delicious and come together in 20 minutes!
This Hungarian Beef Stew is an amazing slow cooker beef stew recipe with lots of paprika.
These Healthy Stuffed Peppers are an amazing all-in-one meal.
This London Broil by Seasonal Cravings is flavorful and naturally Paleo and Whole30.
This Beef Roulade recipe if full of bacon and onion and is delicious!
Did you try this recipe? Please leave me a ⭐ review below!
Garlic and Fresh Herb Beef Clod Heart of Shoulder Roast
Ingredients
- 5.75 lb heart of shoulder
- 2 Tbs balsamic vinegar
- 3 Tbs minced garlic, ( this was 1 small head of garlic for me )
- 1 Tbs fresh thyme, ( the leaves taken off the stem)
- 3 Tbs fresh rosemary, ( the leaves taken off the stem)
- 4 Tbs fresh oregano, ( the leaves taken off the stem)
- 1 tsp salt
- 1/2 tsp pepper
- 7 Tbs olive oil, divided
- 3 tsp paprika
- 3 lbs potatoes, halved and quartered
- 1 lb carrots, sliced 2 inches long
- 8 ounces mushrooms, sliced
Instructions
- Preheat oven to 450 degrees F.
- Put the meat in a 12 in x 16 in pan. Pour the liquid from the package it came in into the pan.
- Pour the balsamic vinegar on the meat.
- Mix the minced garlic, fresh thyme, fresh rosemary, fresh oregano, salt, pepper, 3 Tbs olive oil, and paprika together in a small bowl to make a paste. Apply this fresh herb paste to the top of the roast. Try to cover the whole surface of the roast.
- Put the meat into the pan and cook at 450 degrees F for 10 minutes. Reduce the oven heat to 375 degrees.
- Put the mushrooms, carrots and potatoes in a bowl and cover with 4 Tbs olive oil. Mix well.
- Then add the carrots, mushrooms, and potatoes to the pan surrounding the meat and cook for 60 minutes. Half way through ( at the 30 minute mark ), mix the potatoes with the juices in the pan and flip the pan.
- After the meat has cooked for one hour, mix the potatoes, loosely cover the meat with aluminum foil and cook for another 20 minutes at 375 degrees F, until internal temperature reaches 110 F.
- Turn off the oven and let the meat stand in the heated oven ( while covered in foil ) for 15- 20 minutes.
- Serves 8
Notes
- The meat will be red in the middle if cooked following the recipe. If you like your meat more well done, let it sit in the oven for more time.
- Every once in a while cover the carrots and potatoes in the beef juices.
- Know your oven, if it runs hot or isn’t as powerful, adjust to timing accordingly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
