Having a Blade Roast on-hand is essential in our freezer, year-round. Roast Beef is so easy to make, is delicious and wonderful to have any day of the week. If you are busy during the day yet want to enjoy a well-balance, tasty meal or looking to prepare a Sunday Family Dinner then why not consider serving a blade roast! And as a bonus; odds are there will be leftovers available for sandwiches or wraps to enjoy the next day for lunch.
Get the Recipe on How to Make a Blade Roast using Farm Fresh Beef!
We make a simple roast that requires only a few ingredients because that’s really all that is needed. However it is necessary to mention that in order to make a delicious roast; you need to use good quality beef. When we make a roast, the beef is the main ingredient. As a result of the beef being farm fresh, it is moist and your fork will cut through the meat with ease. We enjoyed this recipe just the other night with family and friends and I keep recalling the comments from my girlfriend, “the meat is so good!” “Look at this; I can cut the meat with my fork! The meat is so tender!”
Blade Roast – Beef
Cut from the Chuck, blade roast has deep rich beef flavour. Best cooked by braising to make tender – slowly simmer in a covered pot or slow cooker.
First, you’ll need to start with a blade roast. Here’s what ours look like (frozen) and in the package. Each package weighs between 3 – 4 lbs. are vacuumed sealed and processed by a certified abattoir.
What’s in the beef you buy?
Try a Blade Roast from your local farmer, do a taste test yourself to decide on the quality and comparison with buying elsewhere.
Tips for making a perfect roast beef –
TIME SAVER: Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this step without too much sacrifice.
Blade Roast – Beef with Red Wine Sauce
Equipment
- Slow Cooker
Ingredients
- 3 – 4 Lbs Blade Roast Beef
- 4 cloves garlic chopped
- 1 onion sliced
- 6 – 8 potatoes peeled, washed and chopped
- 2 cups Red Wine or Beef Broth
- 2 tbsp thyme
- 2 – 3 tbsp Worcestershiresauce
- Salt
- 1/3 cup flour
Instructions
- The first step will be to brown the meat in a skillet by adding some seasonings and locking in the beef flavours inside the roast before placing into the slow-cooker.
- Chop 4 cloves of garlic. Place into a skillet on medium heat with 2 tablespoons of butter and sauté.
- BROWN MEAT. In A skillet, brown meat. We use 3 – 4 lbs roast. Cook on med-high and turn meat allowing all sides to brown. We are not cooking the meat in this step, just browning it. This will keep the flavours inside the roast
- Once all sides of the roast are browned, then we simply remove it and place into the slow-cooker
- Next, we will begin to create some delicious flavours to add-in.
- Begin by slicing 1 large onion. Sauté the onions in that same skillet. Once they begin to turn translucent, add some salt.
- Add 2 – 3 tablespoons Worcestershire sauce and stir.
- Add ½ cup Red Wine or if you prefer beef broth can be used as a substitute
- Add 2 tablespoons Thyme
- Bring sauce to a small boil, while stirring. Simmer for 5 minutes then remove the sauce from the heat. We will now transfer this sauce and pour over top the roast in the slow-cooker
- Add another 1.5 cups of red wine or beef broth to slow-cooker. Cook on low for minimum 6 hours
Steps to take once the roast is cooked
- Remove the roast and place onto a large plate or platter. Cover with tinfoil and allow to sit. General rule of thumb is to allow 5 minutes per pound of meat as a resting time for the juices to settle into the roast. For example, if the roast is 3 lbs then we allow it to rest under the tin foil for 15 minutes. We like to see this as a bonus because we have a few minutes to finish making the red wine gravy and mash our potatoes!
Steps to take with the potatoes
- Most times we cook our potatoes in the slow-cooker with the roast and simply serve alongside. In this recipe, we like to change it up slightly by mashing the potatoes. It’s an easy step and takes only a couple of minutes because the potatoes are already chopped and cooked. Remove the potatoes from the slow-cooker and place into a large pot. Turn heat onto low-medium. Add 3 –4 tablespoons of butter and mash together. Turn heat off and cover.
Steps to take to finish making Red Wine Gravy
- Pour the remaining sauce from the slow-cooker and place into a large skillet using low-medium heat bring to a simmering boil.Meanwhile, take 1/3 cup of flour in a large bowl. Add approx. ½ cup of warm red wine sauce to the flour and whisk together until it’s smooth. This will reduce clumps in your gravy. Then, transfer the flour mixture back into the skillet with red wine sauce. Mix together while this sauce begins to simmer. At this point, we will increase the temperature slightly to bring to a simmering boil. Add a dash of salt, if desired. After a few minutes, the sauce will thicken and is ready to serve.
Notes
Pin it!
