There’s something deeply comforting about a hearty, slow-cooked meal that fills the house with mouthwatering aromas and delivers fork-tender bites every time. This Slow-Cooked Beef Shoulder with Garlic Orzo is one of those dishes you’ll find yourself craving on chilly evenings or when you’re in the mood for a cozy beef dinner that feels both rustic and elegant. Inspired by greek cooking and the comforting qualities of orzo recipes, this dish combines the rich flavor of braised beef with the subtle nuttiness of orzo pasta, all tied together with a garlicky, herb-infused broth that makes every bite irresistible. Whether you’re hosting a small gathering or meal-prepping for the week, this dish brings both simplicity and flavor to the table.
Slow-Cooked Beef Shoulder with Garlic Orzo
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Dutch oven or slow cooker A Dutch oven is ideal for stovetop-to-oven braising, but a slow cooker works just as well for this low-and-slow recipe. If using a Dutch oven, a heavy-bottomed 5–6 quart pot with a lid is perfect.
Skillet or sauté pan For cooking the garlic orzo separately.
Tongs For turning and searing the beef.
Cutting board and sharp knife For chopping vegetables and trimming the beef.
Wooden spoon To deglaze the pan and stir the orzo without scratching surfaces.
Ladle Helpful when serving the beef with its juices over the orzo.
For the beef shoulder
- 3 pounds beef shoulder roast also labeled as chuck shoulder or arm roast
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 6 garlic cloves minced
- 1 tablespoon tomato paste
- 1 cup red wine dry variety like cabernet sauvignon or merlot
- 2 cups beef broth low-sodium preferred
- 1 tablespoon fresh rosemary chopped (or 1 teaspoon dried)
- 1 tablespoon fresh oregano chopped (or 1 teaspoon dried)
- 2 bay leaves
For the garlic orzo
- 1½ cups orzo pasta small pasta that looks like large rice grains
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 2½ cups chicken broth or beef broth
- Salt and pepper to taste
- Juice of half a lemon optional, for brightness
- Fresh parsley chopped (for garnish)
- Grated Parmesan cheese optional, for serving
Prep and Sear the Beef
Pat the beef shoulder dry with paper towels to ensure a good sear. Season all sides generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Once shimmering, add the beef and sear for 4–5 minutes on each side until deeply browned. This step builds the foundation of flavor, so don’t rush it.
Remove the beef and set aside on a plate.
Build the Braising Base
In the same pot, reduce heat to medium. Add chopped onions and sauté for about 5 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Deglaze the pan with red wine, scraping up the browned bits at the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
Return the beef to the pot. Add beef broth, rosemary, oregano, and bay leaves. Bring everything to a gentle simmer, then cover with the lid.
Braise Until Tender
Place the Dutch oven in a preheated oven at 325°F (163°C). Braise for about 3 hours, turning the beef halfway through. You’ll know it’s done when it’s tender beef that shreds easily with a fork and the sauce has slightly thickened.
Alternative (Slow Cooker): Add all ingredients to your slow cooker and cook on low for 8 hours or high for 4-5 hours.
Cook the Garlic Orzo
About 20 minutes before the beef is ready, start on the orzo. In a skillet, heat olive oil over medium heat. Add minced garlic and stir until just golden and fragrant (about 1 minute). Add the orzo and stir to coat in the garlic oil, toasting lightly for another minute. Pour in the broth and bring to a simmer.
Cover and cook for 10–12 minutes, stirring occasionally, until the orzo pasta is tender and most of the liquid is absorbed. Season with salt, pepper, and lemon juice (if using).
Serve
Remove the beef from the oven and discard bay leaves. Shred or slice the meat as desired. Spoon the garlicky orzo onto plates or into shallow bowls, then top with the braised beef and a generous spoonful of the braising liquid. Garnish with chopped parsley and, if desired, a sprinkle of Parmesan.
Pairings
This dish brings hearty comfort with Mediterranean undertones, so it pairs wonderfully with a few select sides and drinks:
Side Dishes
- A greek salad with cucumbers, tomatoes, olives, and feta balances the richness of the beef.
- Roasted vegetables, particularly carrots, zucchini, or bell peppers, complement the savory broth.
- Crusty bread or pita is great for mopping up the flavorful juices.
Wines
- A bold red wine such as Syrah or Cabernet Sauvignon enhances the deep flavors of the beef.
- For a Greek touch, try an Agiorgitiko or Xinomavro—both red wines traditionally served with Greek dishes.
Dessert
- A slice of galaktoboureko (Greek semolina custard pie) or honey-drizzled baklava wraps up the meal beautifully.
FAQs
1. What’s the best cut of beef for this recipe?
The beef shoulder roast (also called chuck roast or shoulder clod) is ideal for this recipe. It has enough marbling and connective tissue to become meltingly tender when slow-cooked. Avoid lean cuts like round roast, which tend to dry out.
2. Can I substitute another pasta for orzo?
Orzo is essential here—it’s a small pasta that mimics rice and absorbs flavor beautifully. However, if you're out of orzo, you could try other orzo recipes with pastina or pearl couscous as an alternative, though the texture will be slightly different.
3. Is this dish authentically Greek?
While this exact dish isn’t a traditional Greek recipe, it’s inspired by flavors found in greek recipes—herbs like oregano and rosemary, lemon juice, and the use of orzo. It’s a Mediterranean-inspired fusion that fits comfortably alongside greek dishes.
4. Can I make this ahead of time?
Yes! In fact, this dish tastes even better the next day as the flavors meld. Store the beef and orzo pasta separately in airtight containers. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the orzo.
5. What should I do if the beef isn’t tender after 3 hours?
If the beef isn’t falling-apart tender, simply give it more time. Some cuts vary in toughness, but continuing to cook at a low temperature will eventually break down the connective tissue. Be patient—it’s worth the wait.
