- 2-2.5 lb beef blade roast, boneless
- 2 tbsp olive oil
- 2 tbsp butter
- 6 cloves garlic, 4 in the roast, 2 in the pan
- 4 carrots, roughly chopped
- 4 large celery, roughly chopped
- 1 yellow onion, roughly chopped
- 3 tbsp tomato paste
- 4 cups beef stock, low sodium
- 3/4 cup red wine, cabernet sauvignon
- 2 bay leaves
- handful fresh thyme
- handful fresh sage
- salt
- pepper
- onion powder
- garlic powder
- green onions, garnish, optional
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Begin by setting your oven to 325 °F.
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To your beef, add a small splash of olive oil and rub it in, coating all sides.
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Season both sides generously with salt, pepper, onion powder, and garlic powder. Be sure to coat the sides of the beef as well.
Tip: watch the video above if you would like a visual.
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Let your beef sit while you chop your carrots, celery, and onion.
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Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
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To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
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Add your beef and sear on each side for 4-5 minutes until a golden crust starts to appear.
Be sure to also sear the sides of the beef to ensure it’s all evenly browned.
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Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
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Remove the beef from the pot and set aside for a couple minutes.
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To the same pot, add your carrots, celery, onion and two cloves of garlic.
Let sauté for 4-5 minutes on medium heat.
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Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.
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Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
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Add your stock and return your beef back to the middle of the pot.
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Add your bay leaves, fresh thyme and fresh sage.
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Cover and roast in the oven for 2.5-3 hours, flipping the beef halfway through cook time.
Tip: the beef will be ready once you can shred it easily with two forks.
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Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
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Add your gravy to a small saucepan and bring to a light simmer for 5-7 minutes, removing some of the fat from the top.
Tip: you can add a cornstarch slurry to the gravy if you want it to thicken slightly, by mixing 1 tbsp of cornstarch and 1 tbsp of water. Add the slurry to the gravy and let simmer for 2-3 minutes, or until slightly thickened.
Tip: save the veggies to eat along side your roast, or discard.
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Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.
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Pour over a ladle of gravy and garnish with fresh parsley or green onions.
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Enjoy!
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Peel and cube your potatoes.
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Add potatoes to a large pot and fill with cold water.
Ensure the water covers the potatoes by at least 1 inch.
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Boil for 15-20 minutes, or until fork tender.
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To a small saucepan set to low/medium heat, add your heavy cream and butter.
Mix until just melted. About 2 minutes.
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Drain the water from the cooked potatoes, return the potatoes back to the hot pot, add your cream and butter mixture followed by the salt.
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Using a potato masher, mash your potatoes until whipped and smooth.
Don’t over mix.
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Taste for any additional seasoning.
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Serve right away.
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Pot Roast has to be the ultimate comfort food. This is one of my all time favourite recipes and it is guaranteed to be a show stopper at your next Sunday dinner. It’s cooked low and slow, leaving the beef so incredibly tender that it truly melts in your mouth. Serve this over a bed of whipped mashed potatoes for a match made in heaven, and I promise this will be your new go-to recipe to serve your family and friends.
This recipe is a great alternative to Braised Beef Short Ribs if you aren’t looking to spend a ton of money on an expensive cut of meat. Using a blade roast or chuck roast will certainly be cheaper than purchasing beef short ribs. By using the method in my recipe will ensure you get a fall-apart, melt in your mouth roast. Since the blade is a marbled cut of beef, it’s a bit tougher than other cuts, which is why it’s more affordable. By braising the roast low and slow, you will transform it into a tender, succulent, fall-apart, Pot Roast.
Substitutions & FAQ’s
How much seasoning should I add to my roast?
Since all roasts will be different in size, I didn’t add the quantities of each different seasioning. Be sure to generously season all sides with salt, pepper, garlic powder and onion powder (including the sides). See my reference photo below:
What is a Pot Roast?
Pot Roast is a classic recipe that has been made in different ways for many years. Typically a Pot Roast starts with a tougher cut of beef such as a chuck/blade roast. The idea is to cook it low and slow for a few hours to break down the tissues of the beef which will result in a tender, flavourful and fall-apart roast.
Beef Blade Roast:
Instructions
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Instructions :
Beef Blade Roast:
Mashed Potatoes:
Nutrition information is automatically calculated, so should only be used as an approximation.
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