Shoulder Roast

A roast is one of my favorite meals to cook.  Of course it is a wonderful dinner in the colder months but I can't resist cooking one every so often in the summertime.

I've made an eye of the round quite often, as well as a chuck roast.  This time I decided to make a shoulder roast.  It is not an expensive cut of meat, so this meal is definitely affordable as well.

Ingredients:

Shoulder roast (I made this 2.44 lb roast for two of us, knowing that we would have plenty of leftovers)
Coarse salt
Pepper
3 cloves garlic
2 tablespoons olive oil
1/4 cup stock (preferably beef stock but chicken stock will work just fine)
Dash of Montreal Steak Seasoning

Instructions:

Rub the roast with olive oil, enough to lightly coat the meat.  Rub in the salt, pepper, and add a dash of the steak seasoning if desired.  Be sure to flip the roast over and rub all seasonings onto the other side as well.  Now, peel the cloves of garlic, snip each end off of each clove, and crush the cloves with the flat side of a knife.  Then, slice three slits into the top of the roast, and insert one clove into each slit. Place your roast, and the beef or chicken stock, into an oven safe dish. I cook my roast in a ceramic casserole dish; just be sure your dish has a lid.

Preheat oven to 400 degrees.  Cover your dish, and put in the oven for about  ten minutes. Then, reduce heat to 350 degrees for the duration.  For the size of the roast that I made, it took about an hour and 15 minutes to cook.

With the roast, I tossed together a salad with chopped romaine, heirloom tomatoes from the garden, croutons, shredded Parmesan and a homemade dressing.  The dressing was made with: 

The juice of 1 lime
1 tablespoon Olive oil
Pepper
Salt
1 clove crushed garlic

Wisk the dressing together just before serving.

Enjoy!