If there is one thing I cook year-round, it’s pot roasts. I might not make a Dutch oven pot roast in the summer, but I do make a good slow cooker pot roast. On the other hand, I’m thinking about getting central air conditioning because I’m sick of working in a kitchen that is too hot to stand, which will happen again this summer.
A lot of home cooks find it hard to figure out how to make a flavorful and tender blade roast beef. Blade roast is known for its strong beefy flavor but also for being tough. To make it juicy and delicious, it needs to be handled in a certain way. This full guide will teach you how to cook blade roast beef in the oven so that it is soft and melts in your mouth.
What is Blade Roast?
Blade roast, which is also called chuck eye roast, comes from the cow’s shoulder. It has a lot of connective tissue, which makes it tough if you don’t cook it right. To get a tender, juicy roast full of flavor, you need to cook it slowly at a low temperature. This will break down the connective tissue.
Benefits of Cooking Blade Roast
While it requires special handling blade roast has many advantages
- Rich beefy flavor – The abundant marbling gives blade roast lots of beefy flavor
- Budget-friendly – It costs less than more tender cuts like ribeye
- Versatile – Blade roast can be roasted whole, cut into steaks, or stewed
- Nutritious – It’s a great source of protein, iron, zinc and B vitamins
How to Choose the Best Blade Roast
Keep these tips in mind when selecting a blade roast:
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Marbling – Look for ample white marbling throughout as this keeps the meat moist and adds flavor, Avoid roasts with large sections of lean meat,
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Color – Fresh blade roast should be a bright red color Avoid any with brown or gray spots as that indicates oxidation
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Size – Choose a 3-5 pound roast to serve 4-6 people. Larger roasts may not cook evenly. Smaller 2-3 pound roasts work well for just 2-4 servings.
Preparing Blade Roast for the Oven
Properly preparing the roast prior to cooking helps ensure the most tender, flavorful results:
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Trim excess fat – Leave about 1/4 inch of fat cap to keep it moist. Too much fat can make the roast greasy.
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Season generously – Use lots of salt and pepper or a favorite spice rub. The seasonings will penetrate the meat better if applied in advance.
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Bring to room temperature – Take the roast out of the fridge 30 minutes prior. Roasting cold meat slows down the cooking.
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Tie it up – Use butcher’s twine to tie the roast into a uniform shape so it cooks evenly.
How to Cook Blade Roast Beef in the Oven
Follow these simple steps for perfect oven-roasted blade roast beef:
1. Preheat Oven
- Preheat oven to 275°F. The low temperature is key for slowly braising the meat.
2. Sear the Roast
- Heat 2 Tbsp oil in a skillet. Brown roast for 2-3 minutes per side to develop a flavorful crust.
3. Add Aromatics
- Place roast in a Dutch oven and surround with chopped onions, garlic, and fresh thyme.
4. Add Liquid
- Pour in 1 cup beef broth or red wine. The liquid helps braise the meat.
5. Cook Low and Slow
- Cover pot and roast at 275°F for 3-4 hours until very tender when pierced. The long cooking time is necessary to fully break down the connective tissue.
6. Make Gravy
- Transfer roast to a platter to rest. Make gravy by boiling pan juices to reduce and thicken.
7. Slice and Serve
- Slice roast against the grain into 1/2 inch slices. Serve drizzled with gravy.
Tips for Extra Tender Blade Roast
- Cook to 200°F internal temperature or when fork tender
- Add vinegar or fruit juice to help tenderize
- Shred beef instead of slicing for pulled beef
- Use a slow cooker on low for 8-10 hours
Flavoring Ideas for Blade Roast
- Italian – Rosemary, garlic, sun-dried tomatoes, red wine
- Southwestern – Chili powder, cumin, salsa, cilantro
- Herbed – Fresh parsley, thyme, rosemary, sage
- Asian – Ginger, orange, soy sauce, 5-spice powder
Experiment with rubs, marinades and sauces to put your own unique spin on blade roast beef.
Side Dishes for Blade Roast
Blade roast pairs nicely with these flavorful sides:
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Roasted potatoes – Crispy, well-browned potatoes are a perfect accompaniment.
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Mashed potatoes – Smooth, creamy potatoes balance the richness of the meat.
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Roasted vegetables – Root veggies like carrots, parsnips and onions roast up nicely.
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Green beans – Fresh green beans offer color and nutrition.
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Rice pilaf – A rice pilaf adds a complementary starch.
Serving Suggestions for Blade Roast
Beyond just dinner, transformed leftovers mean your roasted blade roast can do double duty:
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Slice into steaks and pan fry in gravy for next day beef sandwiches
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Shred beef and toss with barbecue sauce for pulled beef sandwiches
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Dice beef and add to stews, chili, empanadas or tacos
With the proper preparation and cooking technique, inexpensive blade roast can become a delicious, budget-friendly star of your dinner table. Just remember to allow ample time for the low, slow braising required to achieve fork-tender results. Follow this complete guide for roasting success. Soon you’ll gain confidence working with this flavorful yet tricky cut of beef. Your friends and family will be begging for your secret to the most juicy, tender blade roast beef ever!
Dutch Oven Pot Roast
- ▢ 1 tablespoon olive oil
- ▢ 4 to 5 pound blade or chuck beef roast
- ▢ 6 russet large potatoes washed and kept whole
- 1 big sweet potato, peeled and cut into very big pieces
- ▢ 2 red or white onions quartered
- ▢ 10 cloves garlic whole
- ▢ 1/2 cup red wine
- ▢ 2 cups beef stock
- ▢ 1 tablespoon thyme I used freeze dried
- ▢ Salt and black pepper
- Preheat your oven to 325 F.
- Sprinkle the salt and pepper over the roast.
- Set the Dutch oven on medium-high heat after adding the olive oil.
- It will take about one to two minutes on each side to brown the beef roast.
- Put the garlic on top of the vegetables around the roast.
- Combine the beef broth and red wine together. Pour over the top of the roast.
- Sprinkle the thyme over the top.
- Cover and place in the oven.
- Put the meat in the oven for four to five hours, or until it falls apart when you use two forks. The secret is low heat and slow!.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
Why You Should Cook a Pot Roast in a Dutch Oven
The thing is…. as much as I love my crock pot, there is nothing like a Dutch Oven pot roast. Nothing. A blade or chuck roast can be cooked in that cast iron in about 5 hours. If you use whole vegetables, you’ll end up with a roast that is crispy and tender and vegetables that taste great because they’ve been simmering in beef broth and wine for hours. With a slow cooker, you can’t get a pot roast that is crispy on the outside and tender on the inside. But with cast iron, you can.
You also just don’t get vegetables that are as nice when you use a crock pot. In some places, the skin can get crispy, and that seems to make the thyme taste better. I’m not trying to beat up on my crock pot roasts, don’t get me wrong. That’s how I usually make my roasts. However a Dutch Oven pot roast just makes the best pot roast ever!.
That being said, I love my slow cooker for a slow cooker pot roast, but if I have the time—and don’t mind having an oven on for hours—a tasty Dutch oven pot roast is the only way to go.
How to Cook Perfect Roast Beef | Jamie Oliver
FAQ
What temperature is blade roast cooked at?
Is blade beef good for roasting?
How long does it take to cook a roast in the oven at 350 degrees?
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Type of roast
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Oven temperature
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Cooking time
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Rump roast Holiday short cut, half
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350°F
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17-20 mins / lb
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Sirloin strip roast Whole
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350°F
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1½ – 1¾ hours
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Sirloin strip roast Half (5-6 lbs)
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350°F
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1¼ hours
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Top sirloin roast Whole
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350°F
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12-15 mins / lb
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Is it better to cook a roast at 325 or 350?
How do you cook a blade roast?
My preferred method for roasting a blade roast like this, is, to first hit with the high heat and then roast it low and slow. Now traditionally/most of the time, a recipe for a blade roast or chuck roast may have you sear it on all sides/edges on medium-high heat in a cast iron pan, before transferring to your roasting dish. Alas, I am lazy.
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.
How do you cook a roast in the oven?
Preheat your oven to the temperature recommended for your beef cut. Place the meat on a rack in a shallow roasting pan, fat side up. Insert an oven-safe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan. Do not add water or liquid and do not cover the roast. Step 4: Add Vegetables
How do you season blade roast beef?
Seasoning your blade roast beef is an important step in creating a flavorful and delicious dish. To make a homemade seasoning blend, combine brown sugar, sweet Spanish paprika, ground black pepper, garlic powder, sea salt, dried oregano, dried thyme, and paprika in a bowl. Mix thoroughly until fully combined.