The Beef Clod is a large cut that comes from the shoulder area. It can be cooked whole, or separated into multiple cuts. We had our local butcher separate out the shoulder clod arm roast for this recipe, and we made a Texas style beef clod roast for French dip sandwiches. Since the beef clod does not have a ton of fat, it is best prepared by braising or roasting. However, by smoking the roast first and then braising at the end, you get an amazing smoked flavor to your French dip.
