How to Cook Blade Roast — Two Recipes

Name of Cut: Blade Roast
Cut Details: Bone-in roast, 3–4 lbs per package. From the shoulder, with excellent marbling and connective tissue.
Best For: Low and slow roasting or braising. A deeply flavourful and economical roast perfect for winter meals.

🍳 Quick & Easy — Slow Cooker Blade Roast with Onions

Serves: 4–6
Prep Time: 10 min | Cook Time: 8 hrs (slow cooker)

Ingredients:

• 1 blade roast (3–4 lbs)

• Salt and pepper

• 1 tbsp olive oil

• 2 onions, sliced

• 3 garlic cloves, smashed

• 1 cup beef broth

• 1 tbsp Worcestershire sauce or balsamic vinegar

• Optional: 1 tsp dried thyme

Instructions:

1. Season roast generously with salt and pepper.

2. Sear in olive oil until browned on all sides (optional but adds flavour).

3. Place onions and garlic in bottom of slow cooker.

4. Add broth and Worcestershire. Place roast on top.

5. Cover and cook on low for 8 hours until fork-tender.

6. Slice or shred to serve with juices.

🍷 Slow & Savoury — Braised Blade Roast with Root Vegetables

Serves: 5–6
Prep Time: 20 min | Cook Time: 3.5 hrs

Ingredients:

• 1 blade roast

• Salt and pepper

• 2 tbsp olive oil

• 1 onion, chopped

• 3 garlic cloves, minced

• 2 carrots, chopped

• 2 parsnips or potatoes, chopped

• 2 tbsp tomato paste

• 2 cups beef broth

• 1 cup red wine or dark beer

• 1 bay leaf or rosemary sprig

Instructions:

1. Preheat oven to 300°F.

2. Season and sear roast in oil until browned on all sides. Remove.

3. Sauté onion, garlic, and tomato paste. Deglaze with wine or beer.

4. Add broth, vegetables, and herbs. Return roast to pot.

5. Cover and braise in oven for 3.5 hours until tender.

6. Serve with mashed potatoes or crusty bread.

🐄 Grass-fed Tip: Blade roast is rich in collagen — cook it low and slow to unlock melt-in-your-mouth tenderness. Great in slow cookers or Dutch ovens.