Preheat an oven to 350 degrees Fahrenheit before preparing the beef shoulder. Heat 1 teaspoon of olive oil in a large saucepan. Rub the meat with salt and pepper, and sear it in the saucepan for five minutes, making sure to brown all sides of the beef shoulder. Remove the meat from pan, and place it on a cutting board.
Add 2 cups of chopped onions to the saucepan, and cook them until they are tender. After approximately eight minutes, put the meat back in the pan. Add 1 cup of dry red wine, four sprigs of thyme, three chopped garlic cloves, one can of beef broth and one bay leaf to the saucepan. Cover the pan, and bake it in the oven for 2 1/2 hours.
The Certified Angus Beef's beef shoulder roast cooking method begins by preheating an oven to 500 degrees Fahrenheit. Coat the roast with salt and pepper, and place it on a wire rack in a baking dish. The fat side of the roast should face up so that the fat coats the meat as it melts. Place the pan in the oven for 15 minutes. Reduce the temperature to 275 degrees Fahrenheit, and cook the roast until its internal temperature reaches 160 degrees Fahrenheit.
