Blade (roasts) Of Glory

September 23, 2018 2:01 PM

So blade roasts are on sale at the grocery store, but I am not very familiar with this cut of beef. I also just inherited a slow cooker from a kind friend -- I have never owned one before. Please help me combine these two things and make a delicious dinner! I haven't got much slow cooker experience, but I am otherwise pretty confident in the kitchen. No allergies or restrictions, all flavour profiles welcome, all ideas gratefully entertained. (Note: it's a plain ol' Crock Pot brand oval-shaped slow cooker, not an Instant Pot, if that makes any difference.)
posted by halation to Food & Drink (6 answers total)

Best answer: Blade roast is simply pot roast. Merely a packet of onion soup mix = golden.
posted by Iris Gambol at 2:11 PM on September 23, 2018 [2 favorites]

Best answer: I like to brown my roast first in a hot frying pan (a truly optional step, a lot of folks don't brown), then season it simply with salt and pepper and crockpot it about 6-8 hours on low (depends on size & your particular pot & amount of doneness you want) on a bed of onions and carrots and the leafy ends of celery. A bit of water in the bottom of the pot aids in heat transfer until the roast starts to give up juices (mmmm gravy). There's only 2 of us and if we cook a big roast rather plain, we can change the flavour profile of the plentiful leftovers any way we want to.
posted by Mary Ellen Carter at 2:23 PM on September 23, 2018 [1 favorite]

Best answer: If it's just like a pot roast/chuck roast, I like to make Mississippi Pot Roast. Here's one variation. I use onion soup mix, ranch mix, and pepperoncinis. I skip the butter because it's not needed, and adds a lot of fat/grease. I add potatoes and carrots about halfway through. I don't brown this cut - it doesn't need it. (It might help, but it's not worth the effort to me.)
posted by hydra77 at 2:32 PM on September 23, 2018 [1 favorite]

Best answer: On preview, jinx on "Mississippi" Pot Roast! Here's my lazy version:

4 pound beef pot roast/chuck roast/etc.
Trim off and discard any large chunks of fat. Put roast in crockpot.
Sprinkle with:

1 pkg ranch dressing mix

1 pkg brown gravy mix
Top with:

4 T butter, cut into chunks

4 whole pickled pepperoncini peppers

Cook on low 6-8 hours, depending on size of roast and how hot your crockpot gets.
Tip: get the crockpot liner bags, the easy cleanup is so worth it.

posted by superna at 2:39 PM on September 23, 2018 [2 favorites]

Best answer: I use blade to make Cook's Illustrated's Carbonnade a la Flamande. Here's a copy of the recipe that isn't behind their paywall—it's basically a beef and onion stew with beer. It calls for both beef and chicken stock but improvisation will not harm the end result.

It cooks for 2 and a half hours in a low oven but you could use your Crock-Pot (probably on high) for that part if you want.

If the blade is cut into "steak"-shaped pieces you would usually cut out the center line of gristle as part of the trimming process.
posted by bcwinters at 3:28 PM on September 23, 2018 [1 favorite]

Best answer: Salt, pepper, paprika, garlic powder or crushed garlic cloves, dried oregano.

For beef, a glug of red wine + a tbls or two of tomato paste. If slow cooking pork, add a healthy glug of ted wine vinegar.

This spice combo is gold and makes the best slow cooker meat. I also grind it in a mortar & pestle (spice grinder works, too) to make it into a dry rub for steaks.
posted by jbenben at 8:40 PM on September 23, 2018 [2 favorites]