this is my go-to roast recipe. i keep it simple and delicious with carrots, onions and a blade roast.
Finally. My favourite and laziest way of making a pot roast. Funnily enough, “pot roast” was not a thing I had a lot of growing up, the words were not common in my house, and so I honestly didn’t even really know what a pot roast entailed, meat-wise– I wouldn’t have been able tell you. In my adult and cooking-on-my-own years, I eventually discovered the chuck roast and the blade roast cut of beef (it took getting into the SCD diet though — when you start a whole/real foods-based diet you get introduced to a ton of different cuts of meats that you simply never knew what to do with/never knew existed. That’s me with a blade roast!).
So yeah, basically, randomly bought this cut of meat one day and then I had to figure out what to do with it! I did my Googles, and so I learned that this is often what a pot roast is made from. Nonetheless I am referring to this recipe as a blade roast, because it is a blade roast (!), and it’s probably less traditional “pot roast” in terms of its look and approach, because, lazy. Nonetheless it’s got that comfort food, heart-warming factor to it, as all good pot roasts should!!
Ok, so now we know how I eventually found the blade roast, and did some research as far as the best way to cook it, it’s taken me a few years to actually write down my own method. I’ve made this roast so many times, but every time I would change it slightly, try a new spice or herb, try roasting less or more. I’ve finally got the cooking time and ingredient list figured it out so I don’t need to experiment each time and I am wholly satisfied that it’s perfect to share with everyone.
My preferred method for roasting a blade roast like this, is, to first hit with the high heat and then roast it low and slow. Now traditionally/most of the time, a recipe for a blade roast or chuck roast may have you sear it on all sides/edges on medium-high heat in a cast iron pan, before transferring to your roasting dish. Alas, I am lazy. And thus, I do things right in the roasting pan, makes it easier and less mess to clean up after too. Win-win.
So basically, you’ll crank the heat up to 425 F before putting your blade roast in (spiced with an extremely basic but-all-you-really-need dry rub) with a bit of water, and roast it for 35-40 minutes. That’ll get one side nice and crispy on the outside, which is our ultimate goal, while the inside remains tender and fall-apart. After the high heat, you’ll turn down the temperature and thus the waiting game (aka slow roasting) begins. I highly recommend making this on a Sunday, or whatever day you happen to be home all day.
I love to add carrots and red onions to the roasting pan, the onions get caramelized with the meat and the carrots also get plenty of meat juices for phenomenal flavour. You can certainly swap in your own sides, if you tolerate potatoes or other root veggies you want to serve with your roast, simply bake them alongside the roast, just make sure you don’t put them in with the roast too early as they’ll get over cooked and thus soggy. Wait at least 2 hours before adding your veggies.
Find the full recipe and instructions for this lazy person’s delicious blade roast below, and drop me a comment or leave a rating if you do try the recipe!
A few more recipes if you’re looking for some delicious dinner ideas:
- ROASTED RED PEPPER & GARLIC-MARINADED CHICKEN LEGS
- HOMEMADE BBQ PULLED PORK
- FIGGY PAN-FRIED CHICKEN & PROSCIUTTO WITH PARMESAN & AVOCADO SALAD
- HOMEMADE GRAIN FREE MEAT LOAF
- LAMB BURGERS WITH HOMEMADE TZATZIKI
the easiest fall-apart blade roast: ingredients
- 2-2.5 lb boneless blade roast (sub in a chuck roast)
- 1 tsp salt
- 1 tsp dried basil (sub dried oregano)
- pepper to taste
- 3 cloves of garlic, minced
- 2 tbsp toasted sesame seed oil (sub in extra virgin olive oil)
- 1 + 1/2 cup – 2 cups water or preferred stock (may need more or less depending on size of pan and roast)
- 1 small red onion
- 3-4 carrots, sliced lengthwise and in half (i also love using nantes carrots)
the easiest fall-apart blade roast: how to
- start by preparing your veggies, slice up your carrots and onions and set them aside.
- now, mix your spices together, and rub the spice mix evenly across your blade roast.
- place the sliced onions at the bottom of a roasting panadd the minced garlic to the top of the roast, and drizzle the toasted sesame seed oil or extra virgin olive oil across the top of the roast. place 1/2 cup of the water/stock (save other 1/2 for later) around the roast.
- in a preheated oven at 425, place your blade roast in the roasting pan, uncovered, and roast for 40 minutes, uncovered
- after 40 minutes, turn down the temperature on the oven to 300, remove the roast from the oven to add the remaining 1 + 1/2 cups of water or stock, and return to the oven, this time covered, roasting for an hour.
- after the first hour is up, remove the roast again, add in your carrots, and you can also choose to add more liquid if it is getting low or dry – you want enough liquid so it hits the bottom-third of the roast. place the roast back in the oven, for another hour, covered.
- after the second hour is up, remove the roast from the oven to flip it over to allow the other side to get crispy on the outside. return to oven for an hour and a half (covered), after which, it should be fall-apart tender; a knife or fork will easily cut through and even shred it. if you find it is not tender enough, simply throw it back in for 30 more mins or more — sometimes I add an extra hour if the roast is bigger– until it reaches preferred fall-apartness! It WILL fall apart, give it time!
- serve warm with cauliflower rice and the roasted carrots/onions in the pan.
It’s worth noting, you can totally throw this blade roast in your slow cooker for 7-8 hours on low or 4 hours on high.
the easiest & most delicious fall-apart blade roast
Ingredients
- 2-2.5 lb boneless blade roast sub in a chuck roast
- 1 tsp salt
- 1 tsp dried basil sub dried oregano
- pepper to taste
- 3 cloves of garlic, minced
- 2 tbsp toasted sesame seed oil sub extra virgin olive oil
- 1 + 1/2 – 2 cups water or preferred stock may need more or less depending on size of pan and roast
- 1 small red onion, sliced
- 3-5 carrots, chopped i also love using nantes carrots
Instructions
- start by preparing your veggies, slice up your carrots and onions and set them aside.
- now, mix your spices together, and rub the spice mix evenly across your blade roast.
- place the sliced onions at the bottom of a roasting pan, and add the blade roast, keeping in mind you will also be adding carrots around the roast later. add the minced garlic to the top of the roast, and drizzle the toasted sesame seed oil or extra virgin olive oil across the top of the roast. place 1/2 cup of the water/stock (save other 1/2 for later) around the roast.
- in a preheated oven at 425, place your blade roast in the roasting pan, uncovered, and roast for 40 minutes, uncovered
- after 40 minutes, turn down the temperature on the oven to 300, remove the roast from the oven to add the remaining 1 + 1/2 cup of water or stock, and return to the oven, this time covered, roasting for an hour.
- after the first hour is up, remove the roast again, add in your carrots, and you can also choose to add more liquid if it is getting low or dry – you want enough liquid so it hits the bottom-third of the roast. place the roast back in the oven, for another hour, covered.
- after the second hour is up, remove the roast from the oven to flip it over to allow the other side to get crispy on the outside. return to oven for an hour and a half (covered), after which, it should be fall-apart tender; a knife or fork will easily cut through and even shred it. if you find it is not tender enough, simply throw it back in for 30 more mins or more — sometimes I add an extra hour if the roast is bigger– until it reaches preferred fall-apartness! It WILL fall apart, give it time!
- serve warm with cauliflower rice and the roasted carrots/onions in the pan.
- (It's worth noting, you can totally throw this blade roast in your slow cooker for 7-8 hours on low or 4 hours on high)
This recipe is a game-changer! I never knew making a fall-apart blade roast could be so easy and delicious without grains. The seasonings and spices are perfect, and the end result is juicy and flavorful. I’m making this again tomorrow! 🙌🏼🍖️
so glad you enjoyed it! thank you!
Rose, you nailed it! This recipe is so appreciated! We stopped eating roast beef because all the cuts at the grocery were so tough and never broke down. We’ve missed our Mom’s Sunday roast beef dinners so much. Our’s turned out just like you said. Word of warning to everyone who wields a meat thermometer to check doneness. Even though our meter said 200F, we didn’t stop cooking until the last instruction Rose gave us. The meat was so tender and fell apart as promised! We are in carnivorous heaven. One thing we did add was a 1/4 cup of red wine during the 5th step. All in all we were so happy with our supper tonight! Thank you so much! Linda 🙂
Amazing! Glad your family enjoyed it so much. Adding red wine sounds like a fantastic idea.
Unfortunately I didn’t read ahead well enough. I mixed all the spices, garlic and sesame oil together and rubbed them all over. Looking back, there is a comma but not clear what to do with the sesame oil. Add it to the water, etc? Hope it still works and doesn’t become too smoky in the oven.
Hi Marcy! I’m curious, how did it turn out?? I will clarify the instructions to avoid any confusion, bu you would drizzle the oil across the top of the roast!
I have 1.6 pound roast I plan to cook today using this method; how do I adjust the cooking time for the smaller piece of meat? Follow the same instructions only expect to have it cooked quicker, perhaps?
Hi Nick,
I am sorry for replying too late, I hope you were still able to enjoy the recipe! That being said, I did want to reply and offer some guidance for any one else who may have a similar question! If the roast is smaller, I would say that you just need to cook it for less overall time at 300 – just as you mentioned, it should get tender faster. I would keep the time at 425 around the same because you do want that initial browning, but just keep an eye when its at 300 and reduce the total time by 30 minutes or more, until you find it is fall-off-the-fork tender.
Wondering what modifications I should make to the recipe to cook a 1.6 lb boneless blade roast?
I tried this recipe, added rutabaga to the carrots and it was perfect! Served with mashed potatoes, the meat was tender and shredding easily, lots of juice to complement the vegetables, potatoes and the meat… just perfect !
So glad to hear that, and mashed potatoes is definitely a delicious side to serve this roast with!
I just tried this blade roast recipe, and it was absolutely amazing! The meat fell apart perfectly, and the flavors were incredible. I love how simple and grain-free it is too. Definitely adding this to my go-to recipes for the colder months! Thank you for sharing!
So happy to hear it! Thank you!