Bottom Blade Roast Recipe
To make a bottom blade roast, start by seasoning it generously with sea salt and pepper. Pat the meat dry and, if needed, tie it with kitchen twine. You can sear it in a hot pan to develop a crust. Then, transfer it to a slow cooker or braising pot. Add some wine, fresh herbs, and a wet rub of mustard, soy sauce, garlic, and rosemary for extra flavor. Cook until tender, checking for doneness with a meat thermometer (aim for 125-130°F for medium-rare). Let it rest for 15-20 minutes before slicing, and find more tips to enhance your dish.
Why You’ll Love this Recipe
When you try this bottom blade roast recipe, you’ll quickly see why it’s a favorite among home cooks. Here are some reasons to love it:
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Nutritional Value: Each serving packs 31g of protein, with zero carbs and low fat, making it a healthy option. Additionally, this cut of beef is often recommended for its health benefits due to its lower overall fat content.
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Versatility: You can cook it in a slow cooker or braise it, and it works well in sandwiches or served with gravy.
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Flavor and Texture: Slow cooking breaks down collagen, resulting in tender, juicy meat. Adding wine and herbs enhances the flavor.
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Budget-Friendly: This cut is affordable, perfect for meal prep, and lasts long when stored properly.
With simple preparation steps and minimal equipment, this recipe is an excellent choice for family meals.
Recipe
Bottom Blade Roast Recipe
Cooking a bottom blade roast is a delightful way to enjoy a hearty and flavorful beef dish. Known for its rich taste and tender texture, this cut of meat is ideal for slow-roasting, which allows the flavors to meld beautifully while guaranteeing the meat remains juicy and succulent. The bottom blade roast is a lean cut that can yield restaurant-quality results when cooked properly.
With the right seasonings and cooking techniques, you’ll have a show-stopping roast that’s perfect for family dinners or special occasions. In this recipe, we’ll guide you through the steps to prepare and cook a mouthwatering bottom blade roast. You’ll be using a combination of spices and a wet rub to enhance the natural flavors of the beef.
The cooking method will guarantee a perfectly cooked roast that’s both tender and bursting with flavor. Get ready to impress your guests with this delicious and satisfying dish.
Ingredients:
– 2 lb bottom blade beef roast
– 2-2.5 lb boneless blade roast
– Fine sea salt, salt, kosher salt
– Montreal steak seasoning
– Freshly ground black pepper
– Garlic, each cut into thin slices, minced garlic
– Butter
– Mustard
– Soy sauce
– Fresh rosemary
– Beef stock
Cooking Instructions:
1. Preheat your oven to 425°F. While the oven is heating, season the bottom blade roast generously with fine sea salt, Montreal steak seasoning, and freshly ground black pepper. Pat the meat dry with paper towels, and if necessary, tie it with kitchen twine to hold its shape during cooking.
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In a small bowl, combine softened butter with your choice of spices; mix until creamy. Using your hands, spread the butter mixture evenly over the meat, making sure all sides are well-coated.
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Prepare a wet rub by mixing mustard, soy sauce, minced garlic, fresh rosemary, salt, and pepper in a bowl. Brush this mixture all over the roast, making sure to cover it completely.
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Place the blade roast in the preheated oven and roast uncovered for 40 minutes. After this time, reduce the oven temperature to 300°F, add more beef stock to the roasting pan, cover the roast with foil, and let it cook for an additional hour.
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For the bottom blade roast, sear it in a preheated oven, then turn off the oven and let it sit for 10 minutes before continuing to cook at 400°F until the meat reaches your desired doneness.
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Use a meat thermometer to check the internal temperature periodically, aiming for 125-130°F for medium-rare. Once reached, sear at 450°F for about 10 minutes to achieve a nice crust.
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Allow the roast to rest for 15-20 minutes before slicing and serving to let the juices redistribute throughout the meat.
Extra Tips:
When cooking a bottom blade roast, it’s important to choose cuts with minimal connective tissue for the best results. Consulting a butcher can help you select well-trimmed roasts with a deep red color and good fat marbling, which contributes to flavor and tenderness.
Fresh herbs like rosemary provide an incredible taste compared to dried herbs. Finally, don’t skip the resting period after cooking; this step is vital to guarantee your roast remains juicy and flavorful when sliced. Enjoy your delicious bottom blade roast!
Final Thoughts
As you reflect on your bottom blade roast experience, it’s clear that this cut of beef offers not only rich flavors but also impressive versatility.
With a nutritional profile that includes 286 calories and 35.1g of protein per serving, it’s filling yet requires mindful portion control due to its fat content. Additionally, this roast provides a significant source of high-quality protein, making it an excellent choice for a hearty meal.
To enhance your meal, consider pairing the roast with vegetables to balance its richness. Use healthy cooking methods like slow cooking or braising.
Remember to adjust cooking times based on the size of your roast for best tenderness.
Finally, experiment with global flavors by using various spices and serving suggestions, such as rice or fresh bread, to create a delightful and satisfying dish every time.
Frequently Asked Questions
What Is the Best Way to Store Leftover Bottom Blade Roast?
To store leftover roast, cool it quickly, then pack it in airtight containers. Refrigerate below 40°F for 3-4 days or freeze in portions for longer storage. Always label for easy tracking.
Can I Substitute Bottom Blade Roast With Another Cut of Meat?
Ever wondered if you can swap out cuts of meat? You can definitely substitute bottom blade roast with chuck or rump roast, but keep in mind their flavor and texture differences to guarantee delicious results.
How Long Does Bottom Blade Roast Last in the Fridge?
Cooked bottom blade roast lasts 3 to 4 days in the fridge if you store it properly. Remember to refrigerate it within 2 hours, and always check for spoilage before enjoying leftovers.
What Side Dishes Pair Well With Bottom Blade Roast?
Did you know 87% of people love pairing potatoes with meat? For your roast, consider classic roasted potatoes, green bean almondine, or Yorkshire pudding. Each adds delicious flavors that elevate your meal experience!
Can I Cook Bottom Blade Roast in a Slow Cooker?
Yes, you can cook a bottom blade roast in a slow cooker. Just season it, add your favorite vegetables and broth, then set it on low for 8-9 hours for tender, flavorful results.