Servings: 25-40 depending on size of shoulder. Estimate roughly .6 lbs per person.
Prep Time: 30-45 minutes
Total cooking time: 8-12 hours
Preheat oven to highest setting: 480-500 degrees Fahrenheit.
Turn on the convection fan/oven if you have one.
- 15-25 lbs, untrimmed
- 10 oz. to 2 Cups of coarse Kosher salt or rock salt
Ingredients for paste:
- Garlic (15 cloves, peeled)
- 6 Shallots
- 5 Large sprigs rosemary - picked
- 10 sprigs thyme – picked
- Scant ½ Cup Oil – grape seed oil or a blend of 75% Non-GMO canola with 25% Olive oil
- Place the above in a food processor with a pinch of salt and two pinches of black pepper. Process until ingredients turn to paste.
- Place beef roll into a large deep roasting pan.
- Season the meat on all surfaces with coarse or rock salt so it looks like it was rolled in snow.
- Rub the paste mixture all over the shoulder roll.
- Next, pat on another thick layer of coarse kosher or rock salt.
- Place the shoulder into the roasting pan and set into the preheated oven for 20 minutes. It should form a dark crust.
- Remove the shoulder roll from the oven. Drop temperature to 200 degrees-- Turn off convection oven/fans and switch to bake.
Ingredients for Braise:
- 1 bottle of Stoller Family Estate Dundee Hills Pinot Noir
- 10 whole Shallots - peeled
- 3 heads of garlic whole - unpeeled
- 2 oz. Rosemary - stems and all
- 2 oz. Thyme - stems and all
- 6 Bay Leaves - best if fresh
- 10 quarts of chicken stock
- In a stock pot place the Pinot Noir and chicken stock and bring to a boil. (When braising it’s best to start with warm liquid than from cold).
- In the roasting pan, place all herbs and garlic around the beef shoulder, then pour in the stock and wine until it comes to the middle of the meat. (If you prefer, you can use an electric roasting pan. Be sure to keep temperature at 200 degrees).
- Place the roasting pan in the 200 degree oven and cook 8–10 hours.
- After 8-10 hours, remove roast from oven and let rest for 30 minutes
- The roast will have a crackled crust – remove the crust
- With a ladle, skim and throw away the fat from the pan juices. Use the remaining juice to pour over the beef as you serve it, or use the juice to make gravy.
- There’s a slight crust on the roast- pierce through it and the rest should fall apart when pulled with a serving fork.
Stoller Family Estate is proud to announce it has achieved B Corp Certification status. Companies certified as B Corps meet the highest standard of verified social and environmental performance, public transparency and legal accountability. The certification continues the commitment to preserve the Stoller family legacy through protecting the environment and enriching its community.
“I believe that when you build something, you do it for a sustainable reason,” said Bill Stoller, founder and owner of Stoller Family Estate. “I wanted to build a company that could last at least 200 years, and to do this, we must take care of our land and community. Our B Corp certification is another example of Stoller Family Estate’s dedication to this goal.”
In 1993, Stoller purchased his family’s farm with the vision of creating a world-class vineyard. Located in the Dundee Hills AVA of Oregon’s Willamette Valley, the winery was the first in the world to achieve LEED Gold certification. Additionally, the estate is LIVE (Low Input Viticulture and Enology) and Salmon Safe certified. The estate is also home to one of the largest private Oak Savanna in Yamhill County as part of our dedication to preserving ecological restoration areas for indigenous plant and wildlife.
As thought leaders in the community, Stoller Family Estate is a strategic partner in Innovate Oregon, (the foundation arm of the Technology Association of Oregon) which is helping to develop the next generation of innovators to tackle some of the biggest employment challenges facing our state. The first initiative for the community is Innovate Yamhill – comprised of efforts in Dayton, Yamhill-Carlton, Willamina and Amity – to show how bold, agile ways of developing talent can provide a workforce for the future.
Stoller Family Estate joins A to Z Wineworks, Sokol Blosser, Winderlea and Patton Valley Vineyards, making it the fifth Oregon winery and 89th company in Oregon to attain the status. To date, there are more than 2,200 B Corporations spanning 130 industries in more than 50 countries around the world.
Our director of winemaking, Melissa Burr, recently received national attention in one of the biggest lifestyle publications out there, Martha Stewart. Melissa caught up with More Good Day Oregon's Molly Rielh to discuss this praise. Watch it here.
To match growth over the last four years, Stoller Family Estate has hired two new employees and promoted two others. Jason Tosch has been named to vineyard manager and Michelle Kaufmann to communications director. Additionally, Ben Howe has been promoted to winemaker and Austin Raz to digital brand manager.
“Jason and Michelle bring strong knowledge and expertise to our team,” said Gary Mortensen, president of Stoller Family Estate. “Furthermore, the promotions of Ben and Austin strengthen our extraordinary management team, allowing us to continue advancing Stoller’s legacy as an innovative company that produces exceptional wines.”
A native of Oregon’s Tualatin Valley, Jason has made his career farming premium quality wine grapes in the Willamette Valley, most recently at Anne Amie Vineyards. He has served in leadership roles for the Oregon wine industry’s wine research and sustainability focused communities. Jason earned his degree in horticulture from Oregon State University, focusing on small fruits and berries. His high level of industry involvement led his alma mater to honor Jason with the College of Agricultural Sciences Luminary Award for early professional accomplishment in 2010. And, in 2016 the Oregon Wine Board presented him with the Outstanding Industry Service Award.
Michelle, a Portland, Oregon native, earned her degree in journalism from the University of Oregon, focusing on public relations and communications. She most recently served as communications manager for the Oregon Wine Board, a semi-independent state agency dedicated to marketing, research and education initiatives that help Oregon wineries and vineyards throughout the state. Michelle has been involved with key media related initiatives in the Oregon wine community including the International Pinot Noir Celebration. In her new role, Michelle will oversee all media relations and communications efforts.
Since joining Stoller Family Estate in 2015, Ben has been instrumental in helping the director of winemaking, Melissa Burr, grow the winery’s production without compromising quality, skills developed when working at one of Oregon’s largest wineries. In his new role, Ben will oversee day-to-day operations at the winery facility and help lay the groundwork for continued growth with improved efficiencies.
Austin Raz joined the Stoller Family Estate team in 2016 as marketing assistant. Having worked for two of the world’s most influential brands, Nike and MTV, and studying new media communications at Oregon State University, Austin has proven dynamic with new media insights. In his new role, Austin will act as the in-house technical producer, growing the winery’s content creation and development.
Stoller Family Estate Dundee Hills Chardonnay paired with Smokey Dungeness Crab and Salmon Cakes on AM Northwest
We love this recipe and wine pairing idea from Mary Cressler at Vindulge featured this week on AM Northwest. With the weekend upon us, swing by the winery to pick up a bottle of our Dundee Hills Chardonnay and experience this delicious match for yourself!
Our Winemaker, Melissa Burr, was featured in Martha Stewart's "5 Women Winemakers to Know" story for Women's History Month. Check out the full article and raise a glass to the women who are at the forefront of winemaking today.
Stoller Family Estate placed #6 in Portland Business Journal's Most Admired Companies category for Food and Beverage. This makes Stoller Family Estate the only winery, brewery, spirits, coffee, or tea company to receive this honor.
November is an ideal time for discovering world-class Oregon wine. Growers have completed their harvest, and wineries are bustling with action, giving visitors a cool window in how fresh grapes are transformed into luscious wine.
Great wines sipped in a great space – these are the elements that combine to make a top-notch tasting room. For the past month, USA TODAY and 10Best readers have been voting daily for their favorite American tasting rooms from a pool of nominees chosen by a panel of wine travel experts.