Shoulder Roast on the Grill – Tennessee Style



2 1/2-3 lb shoulder roast
2 Cloves garlic
2 Tbl spoons McCoy’s THIS Irish Hot Sauce optional
1 Can beef broth
4 Carrots
6oz of sliced mushrooms
1 Med onion cut in quarters
2 Tbls olive oil

Rub meat with olive oil season with sea salt and pepper also pierce meat on both sides and add the glove of garlic into the meat.

Sear meat on both sides on grill.

Now put the roast, one can of beef broth, mushrooms and onion into a black iron skillet cover with aluminum foil and simmer for 1 1/2 hours.

Check to see if you need to add water every once and a while.
Add carrots. When carrots are soft take meat and carrots out.

Make gravy with juice onions and mushrooms in the skillet. If you like a little spicy heat to gravy add McCoy’s THIS Irish Hot Sauce 1 to 2 tbls.

Slice meat, then put meat and carrots back into the gravy in the skillet.

Serve with mashed potatoes. Enjoy!



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