Center Cut Shoulder Roast With Cranberries

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Ingredients: 1 tablespoon butter or extra virgin olive oil; 1/2 cup sugar; 2 to 3 pound piece of center cut shoulder roast (clod); Salt and freshly ground black pepper; 1/2 cup sherry vinegar or good wine vinegar; 12 ounces fresh or frozen cranberries; 1 orange Cayenne.

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns. When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously. Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce. With Minimal effort: Faster Center Cut Shoulder Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

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Herb-Marinated Chuck Steak

Prep & Cook:

Servings: 4

Ingredients: 1 boneless beef chuck shoulder steak, cut 1 inch thick (about 1 pound); Marinade: 1/4 cup minced onion; 2 tablespoons chopped fresh parsley; 2 tablespoons distilled white vinegar; 1 tablespoon vegetable oil; 2 teaspoons Dijon-style mustard; 1 clove garlic, minced; teaspoon dried thyme leaves, crushed.

1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once. 3. Carve steak into thin slices. Grilling Note: Place well-trimmed steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 20 minutes for medium rare to medium doneness, turning occasionally.

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Pot Roast With Baby Vegetables

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Ingredients: 3 to 5 pound top beef chuck roast, trimmed of excess fat; Seasoned salt and lemon pepper; 1 onion, peeled and halved; 1 carrot, whole; 1 cup beef broth, low sodium; 2 tablespoons Worcestershire sauce; 2 garlic cloves, whole; 1 rosemary sprig; 2 thyme sprigs; 1 pound new red potatoes; 1 cup baby carrots; 1 cup boiling or pearl onions; 1 cup baby squash, such as pattypan and zucchini; 1 cup button mushrooms, stems removed; Kosher salt.

Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker or Crock Pot. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1/2 hours.Substitue about 1 teaspoon dried rosemary and thyme if you don't have fresh.

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Roast Beef and Gravy

Prep: 15-20 min. approx.

Cook: 45 minutes per lb.

Servings: 8 servings

Ingredients: 3-5 lb. beef roast; 1 envelope dry onion soup mix; 1 can cream of mushroom soup.

Place roast in large piece of heavy aluminum foil. Empty soup mix over meat; add soup. Close foil so steam does not escape but leaves an air pocket above meat. Cook at 300 to 350 degrees about 45 minutes per pound. *This is also very good prepared in a crock pot. No need for the foil. Cook on low for 6-7 hrs. or on high for 2-3 hrs. You may like to add carrots, celery and or potatoes the last 1/3 of the cooking time.

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Shoulder and Chuck Roast

Prep & Cook: 6 hrs

Servings:

Ingredients: 4 cloves garlic, quartered; 1/4 Cup oil (I use grapeseed); 1 T. tomato catsup; 2 T tamari soy sauce; 1 T. Braggs Liquid Aminos; 1 t. salt; Pepper to taste.

Marinade --should be simmered for 10 minutes beforehand, then cooled some. Place meat in plastic bag with marinade for about 3 hrs. or more if desired. Remove meat and place in lg. skillet (Dutch oven) with 1 T. oil to brown on both sides over medium heat. Then add 1/2 the marinade, 1/2 cup water (or stock) and 1 cup dry red wine. Bake at 375 degrees for 2-1/2 hrs. or until tender. Baste occasionally, &check to see that sufficient liquid remains. Can add little water or more wine, if necessary. Serve with Angel hair pasta, rice, or any starch you prefer.

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