How to Cook Perfect Blade Roast Beef in the Oven Every Time

For many home cooks, blade roast beef can be an intimidating cut of meat to prepare. Also known as a chuck pot roast or chuck eye roast, blade roast comes from the shoulder area of the cow. This section gets a lot of exercise, so the meat contains a high amount of connective tissue. That’s what can make it tricky to cook.

But when done right, blade roast transforms into fork-tender, melt-in-your-mouth beefy goodness. The key is cooking it low and slow to properly break down the connective tissue. And the oven is the perfect vehicle for getting the ideal tender texture.

At MeatSource, we want to empower home cooks to master blade roast cooked to succulent perfection. Follow our simple oven method, and you’ll have delicious roast beef the whole family will love. Let’s get cooking!

Benefits of Cooking Blade Roast in the Oven

Roasting blade roast in the oven offers several advantages over stovetop braising:

  • Concentrated flavor: Oven roasting concentrates the beefy flavors as moisture evaporates. Stovetop braising can dilute the taste.

  • Better browning The dry heat of the oven sears and crisps the exterior Moist braising on the stovetop won’t achieve the same level of browning

  • Hands-off method: Once it’s in the oven, you don’t have to monitor and adjust the temperature like on the stovetop.

  • Adds aromatic flavors: Roasting allows you to put vegetables and herbs right in the pan to infuse the meat as it cooks.

For the richest, most flavorful blade roast, the oven is the clear winner.

Shopping for Blade Roast

When selecting a blade roast at the butcher or grocery store, keep these tips in mind:

  • Weight: Look for a 3-5 pound roast, an ideal size for feeding 4-6 people.

  • Marbling: Moderate marbling provides the best flavor and moisture. Avoid roasts with big unbroken sections of fat.

  • Shape: Pick a roast with a compact, uniform shape to ensure even cooking.

  • Color: Go for roasts with a bright red color without brown or gray spots.

With the right roast, you’re ready to get cooking for fantastic oven-roasted results!

Step-by-Step Oven Method

Follow these simple steps for perfectly cooked blade roast every time:

1. Bring roast to room temperature (30-60 minutes)

  • Take roast out of fridge and let sit until no longer cold.
  • Allows the roast to cook more evenly.

2. Preheat oven to 300 ̊F

  • Low, slow cooking is key for blade roast.
  • 300 ̊F allows connective tissue to break down over time.

3. Season generously with salt and pepper

  • Kosher or sea salt enhances the beefy flavor.
  • Fresh cracked pepper provides flavor punch.

4. Sear roast on all sides (8-10 minutes total)

  • Use a Dutch oven or ovenproof pot on the stovetop.
  • Brown evenly on all sides to build rich, caramelized flavors.

5. Add aromatics like onions, garlic, and herbs (5-6 minutes)

  • Building more base flavor.
  • Aromatics will melt into the sauce later.

6. Add beef broth and return roast to pot

  • Provides moisture for braising and makes a tasty sauce.
  • Add just enough to come halfway up the roast.

7. Cover pot and transfer to preheated oven

  • Seals in moisture and heat for even cooking.
  • No need to monitor once it’s in the oven.

8. Cook, turning roast every 30-40 minutes (3-4 hours)

  • Turning promotes even cooking on all sides.
  • Cook times varies based on size. Plan for 1-1.5 hours per pound.

9. Allow roast to rest 15-20 minutes before slicing

  • Gives juices time to redistribute through the meat.
  • Makes carving easier for neat slices.

Follow these simple oven roasting steps, and you’ll achieve tender, juicy blade roast success every time.

Handy Oven Roasting Tips

  • Elevate roast on a rack in the pan to enhance air circulation and browning.

  • Baste the roast every 30-40 minutes with pan juices for added moisture and flavor.

  • Add root vegetables like carrots, parsnips or potatoes during the last 30-60 minutes to roast in the juices.

  • Let roasted meat rest on a cutting board vs. in the pan to prevent overcooking from residual heat.

  • Start checking doneness after 2 hours. Meat should shred easily when poked with a fork.

  • Roasts browning too quickly? Tent with foil and turn down oven 25 degrees.

Master these oven roasting tips for perfect blade roast beef.

Top Blade Roast Recipe Inspiration

Oven-roasted blade roast is endlessly adaptable. Try these flavorful recipe ideas:

  • Italian Pot Roast: Sauté onions, garlic, and mushrooms. Add zesty tomato sauce and seasonings like oregano and red pepper.

  • Southwestern Roast: Brown roast with peppers and onions. Add spices like cumin, chili powder, and cayenne for heat.

  • Herb-Crusted Roast: Coat meat with a blend of fresh rosemary, thyme, parsley and Dijon before roasting.

  • Ale-Braised Roast: Deglaze pan with brown ale after searing. Imparts subtle maltiness as it braises.

The oven truly brings out the best in flavorful, fall-apart tender blade roasts.

More Oven Roast Perfection Tips

  • Let your oven preheat completely before adding roast – a hot start is key.

  • Keep oven door closed as much as possible to maintain steady temperature.

  • Use an oven-safe probe thermometer to monitor internal temp without opening door.

  • Start roast fat-side up, then flip halfway through cooking for even browning.

  • Transfer roasted meat to a cutting board before slicing to retain juices.

Beef Blade Roast


What temperature should blade roast be cooked at?

(Larger cuts may require higher heat and longer cooking times.) Remove the roast from the oven when it reaches its finished temperature – 145ºF (63ºC) for medium-rare, 160ºF (71ºC) for medium or 170ºF (77ºC) for well done.

Is blade beef good for roasting?

Beef blade roast is from the shoulder blade of the beef. It is a very flavourful cut that is versatile enough to be cooked whole as a roast, sliced into steaks and cooked on the barbecue or in a pan, thinly sliced for a stir-fry or diced for slow cooking in a braise or casserole.

How long does it take to cook a roast in the oven at 350 degrees?

Type of roast
Oven temperature
Cooking time
Rump roast Holiday short cut, half
17-20 mins / lb
Sirloin strip roast Whole
1½ – 1¾ hours
Sirloin strip roast Half (5-6 lbs)
1¼ hours
Top sirloin roast Whole
12-15 mins / lb

Should you cover a roast in the oven?

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

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