Ingredients
- 4–5 lb beef shoulder roast
- 2 tablespoons neutral oil
- 2 cups fresh apple cider
- 2 cups chicken stock
- 2 tablespoons dijon mustard
- 1 tablespoon dehydrated minced onion
- 1 head of garlic, top sliced off opposite of the root end
- 3 rosemary sprigs
- 4 thyme sprigs
- 1 red onion, cut into thick slices
- 2 firm and slightly tart apples, peeled and cut into wedges
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat your oven to 325°F.
- Trim excess fat from the beef shoulder and season with salt and pepper.
- Sear the beef in a large Dutch oven until browned on all sides.
- Whisk together apple cider, chicken stock, mustard, and dehydrated onion; pour over the beef.
- Add garlic and herb bundle; cover and braise in the oven for about 3 hours.
- Add sliced onions and apple wedges; cook for an additional 30-45 minutes until tender.
- Let rest for 30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours and 45 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg