Blade is a great cut to add a hearty and wholesome flavour to slow-cooked dishes such as casseroles and stews. Often overlooked, this beef cut is flavourful and economical.
the easiest fall-apart blade roast: how to
- start by preparing your veggies, slice up your carrots and onions and set them aside.
- now, mix your spices together, and rub the spice mix evenly across your blade roast.
- place the sliced onions at the bottom of a roasting pan, and add the blade roast, keeping in mind you will also be adding carrots around the roast later. add the minced garlic to the top, and 1/2 cup of the water/stock (save other 1/2 for later), toasted sesame seed oil.
- in a preheated oven at 425, place your blade roast in the roasting pan, uncovered, and roast for 40 minutes, uncovered
- after 40 minutes, turn down the temperature on the oven to 300, remove the roast from the oven to add the remaining 1 + 1/2 cups of water or stock, and return to the oven, this time covered, roasting for an hour.
- after the first hour is up, remove the roast again, add in your carrots, and you can also choose to add more liquid if it is getting low or dry – you want enough liquid so it hits the bottom-third of the roast. place the roast back in the oven, for another hour, covered.
- after the second hour is up, remove the roast from the oven to flip it over to allow the other side to get crispy on the outside. return to oven for an hour and a half (covered), after which, it should be fall-apart tender; a knife or fork will easily cut through and even shred it. if you find it is not tender enough, simply throw it back in for 30 more mins or more — sometimes I add an extra hour if the roast is bigger– until it reaches preferred fall-apartness! It WILL fall apart, give it time!
- serve warm with cauliflower rice and the roasted carrots/onions in the pan.
It’s worth noting, you can totally throw this blade roast in your slow cooker for 7-8 hours on low or 4 hours on high.
the easiest fall-apart blade roast: ingredients
- 2-2.5 lb boneless blade roast (sub in a chuck roast)
- 1 tsp salt
- 1 tsp dried basil (sub dried oregano)
- pepper to taste
- 3 cloves of garlic, minced
- 2 tbsp toasted sesame seed oil (sub in extra virgin olive oil)
- 1 + 1/2 cup – 2 cups water or preferred stock (may need more or less depending on size of pan and roast)
- 1 small red onion
- 3-4 carrots, sliced lengthwise and in half (i also love using nantes carrots)
Beef Blade Roast
FAQ
What is blade roast best for?
What is blade meat good for?
Is blade and chuck the same thing?
Why is my blade roast tough?
What is a blade roast?
A blade roast is a roast that is cut from the shoulder blade of a cow. This roast is a tougher cut of meat, but it is also a more affordable cut. Blade roasts can be cooked in a variety of ways, including roasting, braising, or slow cooking. The best way to cook a blade roast is to roast it in the oven. Preheat your oven to 350 degrees Fahrenheit.
Is blade roast a good cut of meat?
It is a tough cut of meat, but it is also very flavorful. Blade roast is best cooked slowly, either by roasting or braising. Blade roast is a great choice for a slow-cooked dish, such as a pot roast. It is also a good choice for braising, which is a cooking method that uses moist heat to cook the meat slowly.
What to eat with roasted beef blade?
Slice the beef across the grain into thin, even slices. Serve the roast immediately, accompanied by your favorite sides. Roasted beef blade pairs well with a variety of accompaniments, such as roasted vegetables, mashed potatoes, or a creamy horseradish sauce. You can also create a flavorful gravy using the pan juices from the roast.
How do I choose a blade roast beef?
When selecting your blade roast beef, look for a cut with marbling throughout the meat. Marbling refers to the white flecks of fat within the muscle tissue, which will help keep your beef moist and tender during cooking. Avoid cuts with large areas of fat on the outside, as this can result in a greasy and unpleasant taste.