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Nutrition Facts
Serving Size 1 (228g) Recipe makes 6 servings The following items or measurements are not included below: 2 tablespoons A-1 Steak Sauce
Calories 538
Calories from Fat 413		(76%)
Amount Per Serving		%DV
	Total Fat 45.9g	70%
	Saturated Fat 13.6g	68%
	Monounsaturated Fat 16.8g
	Polyunsaturated Fat 11.0g
	Trans Fat 0.1g
Cholesterol 102mg		34%
Sodium 145mg		6%
Potassium 511mg		14%
Total Carbohydrate 1.1g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.6g
Protein 28.0g		56%
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North Carolina Boneless Shoulder Roast

Recipe #190123 | 1 day | 1 day prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: TXOLDHAM
Oct 13, 2006

This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.

SERVES 6 -8 (change servings and units)

Ingredients

2-3 lbs boneless beef shoulder, at least 2 to 3 inches thick

Marinade

1/2 cup vegetable oil
1/2 cup vinegar
2 tablespoons worcestershire sauce
2 tablespoons A-1 Steak Sauce
2 teaspoons garlic salt
adolphs meat tenderizer

Directions

1
Mix marinade and pour over meat. Sprinkle all sides of roast white with tenderizer. Place in covered dish or bag and marinate in the frig for 24 hours.
2
After 12 hours, recover with tenderizer.
3
Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
4
Slice very thin and serve.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Beef > Roast
Preparation > Time to Make > > 1 day
Preparation > Equipment > Outdoor > Barbecue

Featured Reviews for This Recipe

From: Summer's Mommy

On Mar 23, 2009

This was awesome!!! I somehow missed the step to tenderize again at 12 hours and we were using a gas grill not charcoal but MAN the flavor on this incredibly cheap piece of meat was unbelievable! I will definitely make this again and again. Don't know where else I could find a recipe that made a huge $5 piece of meat taste so good!

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From: FitChef2B

On Jul 2, 2007

Oh woweee wow!! I was hesitant to use this recipe at first only because we received fresh cuts of shoulder roast from a local farmer and I have never cooked such a large cut of meat before. But the preparation time was soooo worth it. Thanks for the details in grilling, too, because we stink at grilling things right! My husband would not eat this fast enough. The meat was tender and juicy and perfect!! We are keeping this recipe for future use.

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