Preheat your oven to 300 degrees F. This low temperature is key to achieving that melt-in-your-mouth texture.
In a small bowl, mix together the seasonings: salt, ground black pepper, dried parsley, smoked paprika, onion powder, and garlic powder. Rub this mixture generously all over the English shoulder roast, ensuring it’s well coated with flavor.
Next, place a large skillet over medium heat and add vegetable oil. Allow it to heat up until it shimmers, indicating it’s ready for cooking.
Once hot, carefully transfer the seasoned roast into the skillet. Brown it on all sides until it develops a beautiful golden crust. This step is crucial for locking in the flavors and creating depth.
After browning the meat, place it in a 2 1/2 quart dutch oven and cover it with the lid to retain moisture during cooking.
Set aside the skillet along with its drippings; you’ll use this later for the gravy.
Put the dutch oven in the preheated oven and let it bake for 3 to 4 hours. The goal is for the roast to become fork-tender, so patience is essential!
While the roast is cooking, prepare the gravy. Take the skillet with the drippings and place it over medium heat. Add unsalted butter and let it melt into the drippings, stirring to combine.
Once the butter has melted, add mushrooms to the skillet. Sauté them until they’re nicely browned and tender, stirring frequently to ensure even cooking.
Now, stir in two tablespoons of the juices from the roast. This will enhance the flavor of the gravy. Then, sprinkle in all-purpose flour, beef bouillon granules, salt, and black pepper. Mix well to create a roux that thickens the sauce.
Gradually pour in 1/2 cup of milk, whisking it in until the mixture is smooth. Then, add the remaining 1/2 cup of milk and whisk again, bringing it to a low boil. Be sure to whisk constantly to avoid lumps.
Cook the gravy for 5 to 7 minutes, allowing it to thicken to your desired consistency. Once thickened, remove it from the heat.
When your roast is ready, serve it on a platter with the delicious gravy drizzled over the top. It’s perfect over mashed potatoes, and don’t forget to garnish with fresh parsley for a pop of color!
