Best 3 Boneless Beef Blade Roast Recipes
Boneless beef blade roast, also known as chuck roast or pot roast, is a flavorful and versatile cut of meat that can be cooked in a variety of ways. It is a relatively inexpensive cut, making it a popular choice for budget-minded cooks. The blade roast is located in the shoulder of the cow, and it is characterized by its well-marbled texture. This marbling helps to keep the meat moist and tender during cooking.
Here are our top 3 tried and tested recipes!
ERICA'S DELICIOUS SLOW COOKER BEEF ROAST
I love to make this very easy roast. It makes its own gravy and is oh, so tender and juicy! Best if served with mashed potatoes and green beans. Any cut of roast should work fine.
Provided by Erica
Categories 100+ Everyday Cooking Recipes
Time 9h20m
Yield 4
Number Of Ingredients 8
Steps:
- In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.
- Place the onion, carrots, garlic and parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
- Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.
- Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Nutrition Facts : Calories 576.8 calories, Carbohydrate 12.1 g, Cholesterol 145.2 mg, Fat 36.2 g, Fiber 1.8 g, Protein 47.9 g, SaturatedFat 13 g, Sodium 650.4 mg, Sugar 4.2 g
SOUS VIDE BLADE ROAST WITH AU JUS
A blade roast isn't just for pot roast any longer; use your sous vide to make this cheaper cut of beef into a company-worthy dinner.
Provided by Bren
Categories Main Dish Recipes Roast Recipes
Time P1DT40m
Yield 12
Number Of Ingredients 12
Steps:
- Place a heat-resistant pad underneath a large pot filled with warm water. Attach a sous vide precision cooker to the pot and set temperature to 135 degrees F (57°C). Set the timer to 24 hours.
- Remove all surface fat and silver skin from the roast. Truss the roast and generously season with salt and pepper on all sides.
- Place the roast in a large resealable bag and remove all the air with a vacuum sealer. Place bag in the pot once the right temperature is reached, making sure it is completely submerged. Cover pot with plastic wrap to ensure the water doesn't evaporate.
- Combine olive oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, thyme, and parsley in a small bowl 1 hour before the timer goes off.
- Preheat the oven to 400 degrees F (200 degrees C) 20 minutes before the timer goes off. Line a baking sheet with aluminum foil.
- Remove the bag from the pot and transfer to a plate. Remove roast and pat dry using paper towels to remove as much moisture as possible. Place the roast on the prepared baking sheet and cover with olive oil mixture.
- Roast in the preheated oven for 20 minutes.
- While the roast is in the oven, combine water, beef base, soy sauce, and garlic granules in a saucepan over medium-high heat. Bring to a soft boil, then reduce heat, and simmer until sauce is reduced, 10 to 15 minutes.
- Remove roast from the oven, cover with foil, and let rest for 10 minutes.
- Slice roast and place on a platter. Drizzle au jus on top or serve sauce separately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 0.3 g, Cholesterol 51.7 mg, Fat 13.7 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 5 g, Sodium 247.7 mg
PERFECT BONELESS BEEF ROASTS
This easy cooking method allows you to cook PERFECTLY tender boneless beef roasts (from rare to medium-well) of almost any size, as long as the roast is at least 2-1/2 to 3-inches thick. I've used this method for 30+ years, and find it's a lifesaver when I'm having company and want a foolproof entree without the fuss! For Sunday dinners - cook the roast before church, turn the oven off, and dinner is ready when you return home. Great meat for party and wedding meat trays. If you enjoy this cooking method, you might want to try my pork loin/tenderloin version - Recipe #63828. You'll be glad you did!
Provided by BeachGirl
Categories Meat
Time 23m
Yield 4 pound beef roast
Number Of Ingredients 7
Steps:
- NOTE: The success of this recipe will depend upon how accurate the temperature of your oven is and how will it retains heat. Adjust cooking time +/- according to your individual oven.
- IMPORTANT: Determine the EXACT weight of the roast from the meat wrapper. Weight will determine how long to cook the roast. If you have a probe meat thermometer with an alarm, I recommend using it.
- Preheat oven to 500 degrees.
- Cut all visible fat from the outside of the meat. Rub the entire outside of the roast with salt, pepper, or seasonings of your choice, such as thyme, garlic powder, etc. (If using a probe thermometer insert it into center of the meat. Set the temperature to your desired degree of doneness and set the alarm.).
- Place roast in roasting pan and bake according to the following Cooking Chart:.
- RARE - 3 minutes per pound.
- MEDIUM RARE/RARE - 3 1/4 minutes per pound.
- MEDIUM RARE - 3 1/2 minutes per pound.
- MEDIUM - 4 minutes per pound.
- MEDIUM WELL - 4 1/2 minutes per pound.
- WELL DONE - not recommended with this method.
- Set your oven timer for the cooking time calculated from the Cooking Chart above.
- When cook time is completed, TURN THE OVEN OFF! DO NOT OPEN THE OVEN DOOR FOR AT LEAST 1-1/2 HOURS or until the probe alarm signals desired temperature has been reached. After removing roast from oven, tent with foil and let it rest for 5 minutes before slicing.
- To reserve meat juices, slice rare/medium rare roasts on a platter where juices can collect. Pour juices into roasting pan, scraping loose any pan drippings, and pour au jus over the roast.
- OPTIONAL ONIONS AND MUSHROOMS: Slice mushrooms and onions. In frying pan coated with non-stick cooking spray, saute mushrooms and onions until limp and tender. Add 2-3 tablespoons balsamic vinegar and set aside.
- FOR GRAVY: For each cup of au jus (beef liquid), make a slurry by stirring 1-1/2 to 2 tsp of cornstarch into 1 tbs water. Bring au jus to a slow boil (adding 1 cup beef broth, cooked mushrooms and onions w/vinegar if using optional ingredients); stirring constantly. Gradually add the slurry to the boiling au jus. Cook on medium, stirring constantly, until mixture thickens - about 1 minute. Remove from heat and serve.
Nutrition Facts : Calories 557.9, Fat 18.6, SaturatedFat 7.5, Cholesterol 299.4, Sodium 331.1, Protein 98.2
Tips:
- Choosing the Right Roast: Opt for a boneless beef blade roast with good marbling for extra flavor and tenderness.
- Seasoning and Marinating: Generously season the roast with salt, pepper, and your preferred herbs and spices. Consider marinating the roast overnight for enhanced flavor.
- Searing the Roast: Sear the roast in a hot pan or skillet over medium-high heat to create a flavorful crust and lock in the juices.
- Slow Cooking: Cook the roast in a slow cooker or braising pan with liquid (such as broth, wine, or water) for several hours until it becomes fall-apart tender.
- Adding Vegetables: Enhance the dish by adding vegetables like carrots, celery, onions, and potatoes to the slow cooker or braising pan along with the roast.
- Thicken the Sauce: If desired, thicken the sauce from the slow cooker or braising pan by making a slurry with cornstarch and water or by adding a roux made from butter and flour.
- Serving Suggestions: Serve the boneless beef blade roast with mashed potatoes, roasted vegetables, or pasta. Consider pairing it with a flavorful sauce or gravy.
Conclusion:
Boneless beef blade roast is a versatile and budget-friendly cut of meat that can be transformed into a tender and flavorful dish with the right cooking techniques. Whether you prefer slow cooking, braising, or roasting, this cut offers a satisfying meal that can be enjoyed for lunch, dinner, or even as leftovers. With its rich beefy flavor and adaptability to various cooking methods and seasonings, boneless beef blade roast is a great choice for home cooks of all levels. So, gather your ingredients, follow the tips and recipes provided, and indulge in a delicious and comforting boneless beef blade roast meal.
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