Slow-Roasted Kangaroo Shoulder with Pepperberry and Bush Tomato Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Tender slow-roasted kangaroo shoulder glazed with a native Australian pepperberry and bush tomato sauce, served with roasted root vegetables. This australian-inspired beef ready in about 210 minutes pairs kangaroo shoulder roast, ground native pepperberry, chopped dried bush tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs kangaroo shoulder roast
• 2 tsp ground native pepperberry
• 1/2 cup, chopped dried bush tomatoes
• 1 cup red wine
• 1 cup beef stock
• 3 tbsp olive oil
• 4 cloves, minced garlic cloves
• 3 medium, peeled and chopped carrots
• 3 medium, peeled and chopped parsnips
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 sprigs fresh rosemary

Instructions

1. Step 1: Preheat oven to 275°F (135°C). Rub 3 lbs kangaroo shoulder roast with 2 tsp ground native pepperberry, 1 1/2 tsp salt, and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat. Add the roast and sear on all sides for 4-5 minutes until evenly browned.
3. Step 3: Remove the roast and set aside. In the same skillet, add 4 minced garlic cloves and sauté for 1 minute until fragrant.
4. Step 4: Add 1/2 cup chopped dried bush tomatoes and stir for 1 minute. Pour in 1 cup red wine and 1 cup beef stock, scraping the bottom of the pan to release browned bits. Let the sauce simmer for 3 minutes.
5. Step 5: Return the roast to the skillet, add 2 sprigs fresh rosemary, and arrange 3 chopped carrots and 3 chopped parsnips around it.
6. Step 6: Cover the skillet tightly with foil and place it in the oven. Roast for 3 hours until the meat is tender and easily pulls apart.
7. Step 7: Remove the roast and vegetables, rest the meat for 15 minutes before slicing. Spoon the pan juices and bush tomato glaze over the meat and vegetables to serve.