Are you looking for a hearty and delicious meal that’s easy to make in the oven?
Look no further than a blade roast beef!
This cut of meat is perfect for slow roasting in the oven, resulting in a tender and flavorful dish that’s sure to impress your family and friends.
Whether you’re a seasoned home cook or just starting out, this guide will walk you through the steps to cook a perfect blade roast beef in the oven.
So preheat your oven, grab your roasting pan, and let’s get started!
How To Cook A Blade Roast Beef In The Oven?
Step 1: Prepare Your Ingredients
Before you start cooking, make sure you have all the necessary ingredients on hand. You’ll need a blade roast beef, vegetables like carrots and onions, garlic, and your choice of spices.
Step 2: Season Your Beef
Season your blade roast beef with salt and pepper or rub it with olive oil and your choice of herbs or spices.
Step 3: Roast Your Beef
Preheat your oven to the temperature recommended for your beef cut. Place the meat on a rack in a shallow roasting pan, fat side up. Insert an oven-safe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan. Do not add water or liquid and do not cover the roast.
Step 4: Add Vegetables
After about an hour of roasting, add your vegetables like carrots and onions to the pan. You can also add more liquid if it’s getting low or dry.
Step 5: Continue Roasting
Return the pan to the oven and continue roasting until the beef is fall-apart tender. This can take up to three hours depending on the size of your roast.
Step 6: Rest and Serve
Once your blade roast beef is done, remove it from the oven and let it rest for 10-15 minutes before carving into slices. Serve with the roasted vegetables and juices from the pan.
Choosing The Right Blade Roast Beef
When it comes to choosing the right blade roast beef for your oven cooking, it’s important to consider the cut and quality of the meat. Blade roast beef comes from the shoulder area of the cow and is known for its rich, beefy flavor. This cut is ideal for slow-cooking as it contains a lot of connective tissue that needs time to break down and become tender.
When selecting your blade roast beef, look for a cut with marbling throughout the meat. Marbling refers to the white flecks of fat within the muscle tissue, which will help keep your beef moist and tender during cooking. Avoid cuts with large areas of fat on the outside, as this can result in a greasy and unpleasant taste.
Another factor to consider is the age of the beef. Younger beef tends to be more tender and flavorful, while older beef may require longer cooking times to become tender. Look for cuts labeled “choice” or “prime” as these are generally higher quality than “select” cuts.
Lastly, consider the size of your blade roast beef. A smaller cut will cook faster and may require less time in the oven, while a larger cut will take longer to cook but can feed more people. Keep in mind that a larger cut may also require more seasoning and spices to ensure even flavor throughout the meat.
By taking these factors into consideration when choosing your blade roast beef, you can ensure a delicious and tender result when cooking in the oven.
Preparing The Meat For Roasting
Before you start roasting your blade roast beef, it’s important to prepare the meat properly. Start by drying the meat well using paper towels. This will help the seasoning stick better and also promote a nice crust on the outside of the meat.
Next, season your beef with salt and pepper or rub it with olive oil and your choice of herbs or spices. Make sure to coat the entire surface of the meat evenly with the seasoning.
If you have time, let the seasoned beef sit at room temperature for about 30 minutes before roasting. This will help it cook more evenly and prevent it from becoming tough.
When you’re ready to roast, place the meat on a rack in a shallow roasting pan, fat side up. Insert an oven-safe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan.
Remember not to add any liquid or cover the roast as this will result in more steaming than roasting in the oven.
By following these simple steps, you’ll be able to prepare your blade roast beef for roasting and achieve a deliciously tender and flavorful result.
Seasoning The Blade Roast Beef
Seasoning your blade roast beef is an important step in creating a flavorful and delicious dish. To make a homemade seasoning blend, combine brown sugar, sweet Spanish paprika, ground black pepper, garlic powder, sea salt, dried oregano, dried thyme, and paprika in a bowl. Mix thoroughly until fully combined. You can adjust the amount of garlic powder and pepper to your liking.
Once you have your seasoning blend ready, brush your blade roast beef with olive oil and sprinkle the seasoning over the top. Pat down the seasoning to encrust the beef with flavor. Make sure to cover all sides of the meat evenly.
If you’re not using the seasoning right away, store it in an airtight container such as a jar and keep it in a cool, dry place until ready to use.
By following these simple steps, you’ll be able to create a delicious and flavorful blade roast beef that’s sure to impress your friends and family.
Roasting The Blade Roast Beef In The Oven
Roasting a blade roast beef in the oven is a simple and delicious way to prepare this flavorful cut of meat. To start, preheat your oven to the recommended temperature for your beef cut. Place the blade roast beef on a rack in a shallow roasting pan, fat side up. This allows the heat to circulate around the meat and helps it cook evenly.
Insert an oven-safe thermometer into the thickest part of the roast, making sure it isn’t touching the fat, bone, or pan. This will help you monitor the internal temperature of the meat and ensure that it’s cooked to your desired level of doneness.
Do not add water or liquid and do not cover the roast. Covering the roast would result in more steaming than roasting in the oven so we cook a beef roast uncovered. This allows the meat to brown and develop a delicious crust on the outside.
After about an hour of roasting, you can add vegetables like carrots and onions to the pan. This adds flavor to the dish and makes it a complete meal. You can also add more liquid if it’s getting low or dry.
Return the pan to the oven and continue roasting until the beef is fall-apart tender. This can take up to three hours depending on the size of your roast. Once your blade roast beef is done, remove it from the oven and let it rest for 10-15 minutes before carving into slices.
Serve with the roasted vegetables and juices from the pan. You can also make a gravy by removing any excess juices/broth from roasting pan and straining fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside. Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
Checking The Doneness Of The Blade Roast Beef
Checking the doneness of your blade roast beef is crucial to ensure that it is cooked to your desired level of doneness. The best and most accurate way to check the doneness of your beef is to use an instant-read thermometer.
Insert the thermometer horizontally into the thickest part of the beef, making sure it isn’t touching any bones or fatty areas. Let the thermometer remain in the beef for about 15 seconds and then check the reading.
For a rare blade roast beef, the internal temperature should be around 115-120°F (46-49°C). For a medium-rare beef, aim for an internal temperature of 120-125°F (49-52°C). For a medium beef, aim for an internal temperature of 130-135°F (54-57°C). A medium-well beef should have an internal temperature of 140-145°F (60-63°C), while a well-done beef should have an internal temperature of 150-155°F (66-68°C).
Remember that the USDA recommends cooking beef to an internal temperature of at least 145°F (63°C) to ensure that any possible bacteria have been killed by the heat. However, many chefs agree that a quality cut of meat can safely be eaten medium or even medium-rare.
By using an instant-read thermometer, you can ensure that your blade roast beef is cooked to your preferred level of doneness while also ensuring that it is safe to eat.
Letting The Blade Roast Beef Rest Before Serving
After removing your blade roast beef from the oven, it’s important to let it rest before carving and serving. Resting time allows the meat to reabsorb some of the juices that were lost during cooking, resulting in a juicier and more flavorful roast.
As a general rule, let your blade roast beef rest for about 10-20 minutes before carving. This resting time will depend on the size of your cut, with thicker cuts requiring more time to rest. Avoid covering the roast with aluminum foil as this can trap heat and accelerate the cooking process. Instead, place the beef on a warm plate or serving platter and loosely cover it with foil.
During the resting period, the internal temperature of the meat will continue to rise slightly, so it’s important to remove your blade roast beef from the oven before it reaches its target doneness temperature. This will prevent overcooking and ensure that your roast is perfectly cooked and juicy.
If you’re adding vegetables to your pan, you can leave them in while your beef is resting to keep them warm. Once your blade roast beef has rested, carve it into slices and serve with the roasted vegetables and juices from the pan. By following these steps, you’ll be able to cook a delicious and juicy blade roast beef that’s sure to impress your guests.