Beef Shoulder Roast with Vegetables.

Ingredients:

3-4 lbs beef shoulder roast
1 onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon paprika
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper to taste
2 cups beef broth
1 cup canned diced tomatoes
1 cup sliced carrots
1 cup sliced celery
1 cup sliced mushrooms

Instructions:

Preheat the oven to 325°F (165°C).
Heat the olive oil in a large Dutch oven over medium-high heat.
Add the chopped onion and minced garlic to the pot and sauté until they start to soften, about 3-4 minutes.
In a small bowl, mix together the paprika, cumin, chili powder, salt, and pepper.
Rub the spice mixture all over the beef shoulder roast.
Add the beef shoulder roast to the pot and sear on all sides until browned, about 5-7 minutes per side.
Remove the beef shoulder roast from the pot and set it aside.
Add the beef broth, canned diced tomatoes, sliced carrots, sliced celery, and sliced mushrooms to the pot.
Stir well to combine and bring to a simmer.
Return the beef shoulder roast to the pot and spoon some of the sauce over the top.
Cover the pot with a lid and place it in the oven.
Bake for about 3-4 hours, or until the beef shoulder roast is tender and cooked through.
Remove the pot from the oven and let it cool for a few minutes.
Remove the beef shoulder roast from the pot and let it rest for 10-15 minutes before slicing it thinly against the grain.
Serve the sliced beef shoulder roast with the vegetables and sauce from the pot.
Enjoy your delicious beef shoulder roast!