A delicious heart of shoulder roast covered in fresh garlic, oregano, thyme, rosemary, and paprika, and cooked until beautifully tender and flavorful!

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com

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!

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com

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.

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com

Type of meat used to make this roast:

As I mentioned above, I used a 5.75 heart of shoulder roast here. This is the part of the shoulder / chuck area of the cow.

I had never heard of it before and didn’t find much information about it online, but I think that is because this cut of meet has several names… like heart of clod or shoulder clod arm roast.

The heart of shoulder roast from US Wellness Meats is from Tasmania, where hormones and GMOs are not allowed and where the quality of the air is considered to be very pure.

I always find that the healthier the animal, the better the quality.

Because of the size of the meat here, it needs to be cooked for a while. But this results in SO much flavor… and the house smells SO good while cooking it.

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com

How to make this Garlic and Fresh Herb Heart of Shoulder Roast:

To start off, you need to make the fresh garlic and herb paste that you’ll coat the roast with.

I mixed together minced garlic, fresh thyme, fresh rosemary, fresh oregano, salt, pepper, olive oil and paprika together in a bowl. I took the leaves off of all the herbs and measured them that way.

Then, put your roast into the pan, along with the juice inside the package it came in. Cover it with some balsamic vinegar and lather it in the fresh garlic and herb paste.

Next, cook the roast at 450 degrees F for 10 minutes.

Take the meat out of the oven, and add the potatoes, mushrooms, and carrots to the pan.

Then, cook the roast at 375 degrees F for 60 minutes.

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com

After that, cover the meat in tin foil and cook it for another 20 minutes.

Lastly, 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.

The ends of the roast will be well done and the middle will be nice and red. If you like your meat more well done, consider letting it sit in the oven for more time.

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com

However, the best way to get your meat at your desired cook temperature is to use a meat thermometer. 🙂

Oh and I almost forgot to talk about how the potatoes, carrots and mushrooms cook in the meat juice and olive oil and become perfectly crispy and flavorful in the process. DELISH.

I love how this Garlic and Fresh Herb Heart of Shoulder Roast is a complete meal that is naturally Whole30, Gluten-free, and Paleo. Hope you enjoy it as much as my family and I did!

Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30) | Perchance to Cook, www.perchancetocook.com
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Garlic and Fresh Herb Heart of Shoulder Roast (Paleo, Whole30)

Servings: 8 people
Cook Time: 1 hour 50 minutes

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
Course: Main Course
Cuisine: meat
Keyword: beef
Author: Dominique | Perchance to Cook