Garlic and Fresh Herb Beef Clod Heart of Shoulder Roast
A delicious heart of shoulder roast covered in fresh garlic, oregano, thyme, rosemary, and paprika, and cooked until beautifully tender and flavorful!
Servings: 8 people
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
Calories: 868kcal | Carbohydrates: 40g | Protein: 99g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 264mg | Sodium: 566mg | Potassium: 2278mg | Fiber: 7g | Sugar: 5g | Vitamin A: 9965IU | Vitamin C: 40mg | Calcium: 134mg | Iron: 13mg