What to do with a Blade Roast

A blade roast, also known as a shoulder clod or chuck roast, is a cut of beef from the shoulder area of the cow. It is a tough cut of meat that requires slow cooking in order to become tender and juicy. Blade roasts are often used for pot roasts, stews, and braised dishes.

Preparing the Roast

Before cooking the blade roast, it should be trimmed of any excess fat. This will help reduce the amount of fat in the finished dish. The roast can then be seasoned with salt and pepper or other herbs and spices. If desired, it can also be browned in a skillet before being placed in the oven.

Cooking the Roast

Blade roasts are best cooked slowly at low temperatures. This allows the connective tissues to break down and make the meat more tender. The roast can be cooked in an oven at 250-300°F for 3-4 hours, or until it reaches an internal temperature of 145°F. Alternatively, it can be cooked in a slow cooker on low heat for 8-10 hours.

Serving Suggestions

Once cooked, the blade roast can be served as is or shredded into smaller pieces. It pairs well with vegetables such as carrots, potatoes, and onions. It can also be served over mashed potatoes or rice for a hearty meal. Leftover blade roast can be used in sandwiches or tacos.

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