Preheat grill and preheat oven to 300 degrees.
Rub shoulder with olive oil. Mix dry ingredients together and rub on meat. Wrap meat and refrigerate for 12 hours if possible.
Heat up 1 1/2 boxes of beef stock in pot and simmer with fresh herbs. Thyme, Basil, Rosemary, and Marjoram.
Place bacon in the bottom of the roasting pan and start roasting with covered lid.
Sear meat on hot grill for 5 minutes on each side. Place meat on top of bacon after it is seared.
Pour liquid around meat, leaving herbs in the liquid to the side, not on meat. Put back in oven and roast for 2 hours on 300. Remove from oven. Add yukon new potatoes, carrots, mushroom, fresh garlic and onions around edges of the meat. Cover and roast for another hour.
Not sure the bacon really adds that much flavor to the meat. Try placing the slices on top of the roast after the meat has been seared.
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|Serving Size: 1 Serving (334g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 563 (46%)|
|Amt Per Serving||% DV|
|Total Fat 62.6g||83 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 76.2mg||23 %|
|Sodium 1165.3mg||40 %|
|Potassium 2219.6mg||58 %|
|Total Carbohydrate 161.9g||48 %|
|Dietary Fiber 26.2g||105 %|
|Sugars, other 135.7g|
|Protein 26.9g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1223
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