Ingredients
Scale
- 4 to 5 lb beef shoulder roast
- 2 cups fresh apple cider
- 2 cups chicken broth
- 2 tbsp dijon mustard
- 1 tbsp dried minced onion
- 1 head garlic, top sliced away
- 3 rosemary sprigs
- 4 thyme sprigs
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 red onion, cut into thick rounds
- 2 firm, slightly tart apples, peeled and cut into wedges
Instructions
- Preheat your oven to 325°F (160°C).
- In a Dutch oven, heat neutral cooking oil over medium-high heat. Sear the beef shoulder on all sides until browned (about 4-5 minutes per side). Remove from pot.
- In the same pot, combine chicken broth and apple cider. Stir in dijon mustard and minced onion, scraping any browned bits from the bottom.
- Return the seared beef to the pot along with sliced garlic, rosemary, thyme, salt, and pepper.
- Arrange red onion rounds and apple wedges around the beef.
- Cover and bake for about 3 hours or until the meat is fork-tender.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 7g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg