Beef Blade Roast

A perfectly cooked roast beef joint is a great dish to serve if you want to impress.

Beef Blade Roast

This beef blade roast recipe is simple to prepare but makes a statement. What’s more, it is full of rich and intense flavours.

Served with sweet potatoes, snow peas, and a reduced sauce of wine, beef stock, onions and thyme, it’s a knock-out dinner.

If you want to learn how to make this impressive meal then keep reading. 

Looking for a delicious, but easy weeknight feast? Try our one tray Mediterranean Chicken Bake

What Is Beef Blade Roast?

Also sometimes known as beef bolar blade roast, is is a cut from the shoulder blade of a cow.

It is an under-used piece of beef which is surprisingly as it is both packed with flavour and economical. This budget-friendly cut of beef can be roasted – as in this recipe – or sliced into steaks or diced and braised in kinds kinds of casseroles.

It also softened up nicely in a slow-cooker and makes a great pot roast.

Why not try our Beef Korma Recipe with a chunk of beef bolar blade?

What Do You Need? 

To make this beef blade roast recipe you will need a roasting tin with a rack that slots over the top. You will also need a large frying pan, a saucepan, and a roasting tray.

You’ll need an additional saucepan to steam the peas, unless you have a steamer or you cook them in the microwave.

Make sure you have some kitchen foil to wrap around the beef as it is resting, as this will help it to retain heat and the tasty meat juices. 

Pasta is always a popular meal choice. Here’s our quick Boscaiola Pasta Recipe

Tips And Tricks 

This meal may look and sound impressive, but if you follow these tips and tricks it is actually very simple to make. 

  • Meat thermometer – The standard cooking time used in the recipe is 55 minutes. However, you can cook the beef for longer or shorter, depending on how you like it. It is best to use a meat thermometer to check the internal temperature of the beef to see how well it is cooked. The recommended minimum temperature for beef is 145 degrees Fahrenheit which will be quite rare. Medium is 160 degrees Fahrenheit and well done will be 170 degrees Fahrenheit. Don’t leave cooking your meat perfectly to chance. The ThermoPro TP03 Digital Instant Read Meat Thermometer gives you no-fuss precision cooking.
  • The Sauce – The beef stock, wine, onion and thyme are added to the roasting tin. The beef is then placed on a rack above the roasting tin. The steam from the contents of the tin will help to flavour the meat as it is cooking. In turn, the juices that drip from the meat as it cooks will add more of a rich, meaty flavour to the sauce. Once the beef is cooked, reduce the sauce in a saucepan. 
  • Cornflour – If the sauce does not thicken as much as you want, you can use cornflour to change the consistency and make it thicker. Only add the cornflour a little at a time. 
  • Rest the meat – It is important to let the meat rest before you try to carve it. If you cut into the meat straight away then all of the delicious juices will come pouring out. This will reduce the flavour of the meat and make it less succulent. If you loosely cover the meat with foil and rest it for 15 to 20 minutes, it will reabsorb all of these tasty juices, making it nice and tender. 

Do you love a sweet treat? Why not whip up our Weet-Bix Marshmallow Slice?

How Can You Customise This Recipe? 

This is a delicious beef blade roast recipe that doesn’t really need changing. However, there are a few ways that you can customise it if you choose. 

  • Seasoning – The meat is flavoured with dijon mustard, but you could use a different flavour. You could spread minced garlic cloves mixed with butter over the beef. Alternatively, you could stud it with sprigs of fresh herbs like rosemary. 
  • Herbs – Thyme is used in the sauce, but there are lots of other herbs you could use instead – rosemary, bay leaves, basil, oregano etc. 
  • Wine – You can experiment with different wines to see how this impacts the flavour of the sauce. You might have a favourite wine that you serve with beef, so you could use some of that. 
  • Vegetables – This recipe recommends serving your beef with snow peas, but you could use any vegetables you like – broccoli, spring greens, carrots, mushrooms. Just use whatever you have that needs using up. 
  • Sauce – If you prefer a creamy sauce, you could add a little bit of double cream to the sauce while it is reducing. You could also add a teaspoon of mustard if you want your sauce to have a kick. 
  • Accompaniment – Whilst roast potatoes are always popular, you could serve this dish with mashed potatoes to soak up all those lovely meat juices. Alternatively, a creamy, cheesy polenta would work well.

Our 4 Ingredient Fruit Cake is tasty – and gluten free!

In the recipe below we suggest cooking your blade roast in a regular oven, though it could be adapted to go in a slow cooker or an air fryer.

Need a new roasting pan? The Mr Captain Roasting Pan is a stainless steel beauty. Multi-use, induction compatible, dishwasher/oven safe, multipurpose, durable and well-designed.

Beef Blade Roast

4.5 from 2 votes
Recipe by Dylan Cole
Course: Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

1

hour 

5

minutes
Calories

473

kcal

Ingredients

  • 1.2 kg Beef (Bolar Blade)

  • 2 Tablespoons Olive Oil

  • 2 Tablespoons Dijon Mustard

  • 6 Pickling Onions (peeled and halved)

  • 4 sprigs Thyme (fresh)

  • 500 ml Beef Stock

  • 250 ml Red Wine (dry)

  • 2 Sweet Potatoes (Scrubbed, cut into batons) Large

  • 2 Cups Snow Peas

Directions

  • Start by preheating the oven to 320 degrees fahrenheit. Prepare the beef by brushing it with one tablespoon of the olive oil and seasoning it with a little salt and pepper. 
  • Place a large frying pan over a high heat, then add the beef. Cook it for 6 to 8 minutes, using tongs to turn it around so that all of the edges are browned. Once this is done, transfer the beef onto a rack over a roasting tin. 
  • Brush the top of the beef with the dijon mustard. Put the beef stock, red wine, thyme and onions into the roasting tin with the beef sitting on top. Cook the beef for around 55 minutes. 
  • Once the beef is cooked, transfer it to a plate and loosely cover it with foil. Let the beef rest while you continue with the rest of the dish. 
  • Turn the oven up to 390 degrees fahrenheit. Spread the sweet potato batons over a baking tray and drizzle them with one tablespoon of olive oil. Season them with salt and pepper, then cook them in the oven for 15 to 20 minutes.
  • While the sweet potatoes are cooking, transfer the contents of the roasting tin into a saucepan. Simmer for 15 to 20 minutes to reduce the sauce. 
  • Steam the snow peas for 5 to 6 minutes, timing it so they will be ready at the same time as the sweet potatoes and the sauce. 
  • Slice the beef, then serve with the vegetables. Don’t forget to give each dinner guest a couple of onions from the sauce, drizzle some sauce over the meat, and put any remaining sauce in a jug on the table. 

Our Beef Mince Stir Fry Recipe is simple, delicious and budget-friendly

Dylan Cole
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