Recipe: Blade roast
Summary: Fork tender blade roast.
Ingredients
- 2~2 1/2 pounds Beef shoulder (blade roast)
- 8 cloves Garlic
- 2 medium Onion
- 4 medium Potatoes
- 3 Carrots 1 cup Red wine
- 2 cups Beef broth
- 4 Tbsp Flour
- 2 Tbsp Cooking oil
- Salt and pepper
Instructions
- Slice onions, peel carrots and potatoes, chop garlic. Set aside. Then cut up the potatoes and carrots in a fashion you like.
- Mix flour and some pepper and pat down roast with it.
- In a large pan with the oil heated on high, seer the roast quickly on all sides. About 1 minute per side.
- In either a dutch oven or slow-cooker add your seered roast and vegetables so that it all as flat as possible. Cover the mixture with the wine and broth, there should be enough liquid to submerse the meat and vegetables about 75%. Add or subtract liquid to achieve this amount roughly. You want the top of the roast to be exposed a little.
- If using a dutch oven. Pre-heat your oven to 375°F then cook covered for 30 mins at this temperature. Turn the oven down to about 250°F and continue to cook for at least another 2 hours. If using a slow-cooker set it to low for about 6 hours.
- Serve in bowls and enjoy!
Quick Notes
Slow-cookers and dutch ovens vary in size. Fit as many vegetable as you want without overfilling. Allowing 25% of the top of the roast to be exposed.
This recipe is about 30mins for prep and depending on the method you use to cook it much longer. So, If using a slow cooker try timing it for dinner by preparing it in the morning. This way you can set it and forget it and already have dinner ready for the day.
The dutch oven method works great also but requires a little more attention. As long as you have a tight fitting lid for your dutch oven you shouldn’t loose too much liquid during the cooking process.
Cooking time (duration): 30mins (Cook time: 2hr30mins~6hours)
Number of servings (yield): 6
Meal type: dinner
Culinary tradition: North American (General)
Microformatting by hRecipe.