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Instructions :
Beef Blade Roast:
- Begin by setting your oven to 325 °F.
- To your beef, add a small splash of olive oil and rub it in, coating all sides.
- 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.
- Let your beef sit while you chop your carrots, celery, and onion.
- Make four small slits to the top of your beef and nestle in four whole cloves of garlic. Keep the other two aside.
- To a large oven safe pot, preferably a dutch oven, add your olive oil and set to medium/high heat.
- 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.
- Just before removing the beef, add your butter and baste the top by scooping up the melted butter and pouring it over the top.
- Remove the beef from the pot and set aside for a couple minutes.
- To the same pot, add your carrots, celery, onion and two cloves of garlic.Let sauté for 4-5 minutes on medium heat.
- Add your tomato paste and cook for another 2 minutes or until the tomato paste becomes a dark red colour.
- Deglaze with your red wine and let simmer for 2-3 minutes, or until the wine has reduced by half and has slightly thickened.
- Add your stock and return your beef back to the middle of the pot.
- Add your bay leaves, fresh thyme and fresh sage.
- 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.
- Remove beef gently from the pot and strain your veggies so you are left with just the gravy.
- 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.
- Scoop your mashed potatoes onto a serving plate, followed by a generous piece of your beef.
- Pour over a ladle of gravy and garnish with fresh parsley or green onions.
- Enjoy!
Mashed Potatoes:
- Peel and cube your potatoes.
- Add potatoes to a large pot and fill with cold water.Ensure the water covers the potatoes by at least 1 inch.
- Boil for 15-20 minutes, or until fork tender.
- To a small saucepan set to low/medium heat, add your heavy cream and butter.Mix until just melted. About 2 minutes.
- 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.
- Using a potato masher, mash your potatoes until whipped and smooth.Don’t over mix.
- Taste for any additional seasoning.
- Serve right away.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Prep Time: 15minutes minutes
Cook Time: 2hours hours 30minutes minutes
Course: Main Course
Cuisine: American
Servings: 4 people
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