Recipe by Chef Michael Williams
Braised Angus Beef Blade Pot Roast
- Prep time 5 mins
- Cook time 3 hours
With this recipe you can make an inexpensive cut of beef into an amazingly tender and flavourful roast. It’s really easy and all you need to do is let your oven do the work.
- Pre-heat oven to 350-375° F.
- Pre-heat an appropriate sized pot on medium-high heat. The pot should be just a little bigger around than the roast, tall enough to put a lid on it and be an oven-friendly pot.
- Season the roast with salt and pepper on all sides, add oil and then the roast to the pot. Brown the roast on all sides.
- Now you need to cover ¾’s of the roast with 1 part broth and 1 part pasta sauce. How much you need will depend on the size of your roast and the size of your pot.
- Once you have the roast ¾’s covered with your brothy sauce, bring to a boil on the stovetop and then immediately cover with a lid and place in the pre-heated oven. Braise for 2 ½ to 3 hours, flipping the roast once half way through, until a fork can easily slide through the meat. Remove from oven.
- Remove roast from the sauce and cover with foil to keep warm. Put sauce on the stove top and reduce until desired consistency.
- Slice roast and serve with mashed potatoes or your favourite grain, vegetables and a spoonful the wonderful sauce and enjoy.
*Note- while the roast is braising in the oven, the liquid should be bubbling lightly around the roast, but not boiling. Check to make sure that it is and if necessary adjust accordingly as all oven temps are different.
- Add some chopped and sautéed veggies into the reduced sauce and serve as an amazing pasta sauce.
- Fresh chopped herbs such as basil, oregano and thyme can be added to the sauce when reducing for an awesome flavour.
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