About this cut:
This lean yet tender roast comes from the same cut as the Silver Tip Roast. Our Shoulder Roast is trimmed of all excess fat and "silver skin" and netted for your convenience.
Other names for this cut: Silver-tip Roast
Basic Cooking Technique:
Braise low and slow, or dry roast to rare. Tent with foil and let rest for 10-15 minutes before slicing and serving. For deli-style Roast Beef, cool before slicing thin.
The quality of the meat was excellent!
I prepared it according to a Jacques Pepin recipe for shoulder roast that produced a flavorful sauce. I used a Le Creuset Dutch oven and cooked it at 250 F for three hours. It was delicious. :)