I have a Beef Shoulder Roast. About the size of a grapefruit. Maybe 3 - 4 lbs.
What do I do with it?
The least ingrediants possible, please... and step by step (dummy proof) directions, if you please. (Note: it's homegrown beef. Grass / hay fed. Not grain fed. Tends to be pretty lean and can be tough. So slow cooking might be best?!)