blade roast recipe

The Best blade roast recipe

Slow-Cooked Blade Roast with Vegetables

4.8 from 1669 votes

A tender and flavorful blade roast slow-cooked with hearty vegetables and aromatic herbs. This comforting dish is perfect for a family dinner and pairs well with mashed potatoes or crusty bread.

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Prep Time20 mins

Cook Time3 hours 30 mins

Resting Time0 mins

Total Time3 hours 50 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Roast

• 3 lbs blade roast (chuck or shoulder)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary

For the Vegetables

• 4 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 celery stalks, chopped
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 bay leaf

👨‍🍳Directions

1. 1
   Preheat your oven to 325°F (165°C).
2. 2
   Pat the blade roast dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. 3
   Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set it aside.
4. 4
   In the same pot, add the onions, garlic, carrots, celery, and potatoes. Sauté for 3-4 minutes until the onions begin to soften.
5. 5
   Stir in the beef broth and tomato paste, scraping up any browned bits from the bottom of the pot. Add the bay leaf.
6. 6
   Return the roast to the pot, cover with the lid, and transfer to the preheated oven.
7. 7
   Cook for 3 to 3.5 hours, or until the roast is fork-tender and the vegetables are soft. Check occasionally to ensure there is enough liquid, adding a little more broth if needed.
8. 8
   Remove the roast from the pot and let it rest for 10 minutes before slicing. Discard the bay leaf.
9. 9
   Serve the sliced roast with the vegetables and pan juices.

🔧Equipment

• Large Dutch oven or heavy pot with lid
• Cutting board
• Chef’s knife
• Tongs
• Measuring spoons
• Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 38g

📝Notes

Tips: For extra flavor, marinate the roast overnight in red wine, garlic, and herbs. You can also use a slow cooker on low for 6-8 hours if preferred. Leftovers reheat well and make great sandwiches.

❓ Frequently Asked Questions About Slow-Cooked Blade Roast with Vegetables

1. What cut of meat is a blade roast, and where can I find it?

A blade roast comes from the shoulder (chuck) section of the cow, specifically the blade bone area. It’s a well-marbled, flavorful cut that’s often sold as a “chuck roast” or “blade steak” in grocery stores. You can find it in the meat section of most supermarkets, butcher shops, or warehouse stores like Costco. If you’re unsure, ask your butcher for a “blade roast” or “chuck blade roast.”

2. How long should I cook a blade roast for tender results?

Cooking time depends on the method, but for tender results, a blade roast typically needs low and slow cooking. In the oven or slow cooker, plan for 3–4 hours at 300°F (150°C) or until the meat reaches an internal temperature of 195–205°F (90–96°C) and easily shreds with a fork. For stovetop or Instant Pot, 1.5–2 hours under pressure or simmering should suffice.

3. Can I use a blade roast for pulled beef, and how do I shred it?

Absolutely! Blade roast is one of the best cuts for pulled beef because of its fat and connective tissue, which break down beautifully when cooked slowly. Once the roast is fork-tender, let it rest for 10–15 minutes, then shred it using two forks, a meat claw, or your hands (wear gloves if it’s still hot). For extra flavor, mix in some of the cooking juices or a splash of beef broth.

4. What’s the best way to season a blade roast for maximum flavor?

A simple but bold seasoning works best. Start with a dry rub of kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. For extra depth, sear the roast first in a hot pan with oil to develop a crust, then add aromatics like onions, carrots, celery, garlic, rosemary, or thyme to the cooking liquid. A splash of red wine, beef broth, or Worcestershire sauce also enhances the flavor.

5. Can I freeze cooked blade roast, and how do I reheat it?

Yes! Cooked blade roast freezes well for up to 3 months. Let it cool completely, then portion it into airtight containers or freezer bags with some of the cooking juices to prevent drying. To reheat, thaw overnight in the fridge, then warm in a slow cooker on low for 1–2 hours, in the oven at 300°F (150°C) covered with foil, or in a skillet with a little broth until heated through. Avoid microwaving, as it can make the meat tough.