Cooking beef blade roast in a slow cooker is an easy and delicious way to make a tasty, tender roast beef for dinner. This cut of beef comes from the chuck section and contains a lot of connective tissue. The slow cooking method helps break down the connective tissue and results in very tender, fall-apart meat.
I love making blade roast in the slow cooker because it requires minimal effort while delivering maximum flavor. The meat cooks low and slow in a flavorful liquid, becoming extremely tender and juicy. It’s also a very forgiving cut of meat – even if you cook it longer than the recipe states, it will still turn out delicious and shred easily.
Below I’ll walk through everything you need to know to cook beef blade roast in the slow cooker, from choosing the right cut to seasoning and cooking. I’ll also share my favorite simple recipe for slow cooker pot roast that results in meltingly tender meat and vegetables in a rich gravy.
Choosing the Right Cut of Beef for Slow Cooker Blade Roast
The first step is selecting the right cut of beef. Look for a chuck roast, chuck eye roast, or shoulder roast. Names may vary by region, but these all come from the shoulder/chuck section and contain a good amount of marbled fat and connective tissue.
I prefer choosing a roast that is 3-5 pounds to feed a family. Make sure the roast is well marbled but doesn’t have too many large chunks of fat on the exterior. Some fat is good because it bastes the meat while cooking but large excess pieces won’t render well in the slow cooker.
Look for a roast that is evenly shaped all around rather than really thin on one side. Try to avoid roasts with large segments of gristle or sinew running through them.
When looking at roasts, choose one with the best marbling you can find within your budget. Roasts with more internal fat will end up more moist and tender after the long cooking time.
Seasoning the Roast
Season the roast generously all over with salt and pepper before searing. For a 3-5 pound roast, use about 1 tablespoon each of kosher salt and coarse ground black pepper. Massaging the seasoning into the meat ensures it’s evenly distributed.
For extra flavor, you can rub the roast with dried herbs before searing. I like using 1-2 teaspoons each of garlic powder, onion powder, dried thyme, dried rosemary, and dried parsley. The sear will help the herbs adhere to the meat.
If preparing a day ahead, you can season the roast, wrap it tightly in plastic wrap, and refrigerate overnight which allows the salt to deeply penetrate. Remove the roast 30 minutes before cooking to take the chill off before searing.
Browning and Searing the Roast
It’s important to sear the roast before cooking to develop flavor. Browning the outside of the meat creates a delicious crust and caramelizes the natural sugars in the meat. This adds richer, deeper flavor to the finished dish.
Heat 1-2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the roast and sear until well browned on all sides, about 5-7 minutes per side. Work in batches if needed to avoid crowding the pan and steaming instead of browning.
Make sure to sear the fatty side of the roast as well as the sides and ends. Rendering the fat gives great flavor. Use tongs to turn the meat, avoiding piercing with a fork which can cause juices to escape.
Once all sides are well browned, transfer the seared roast to the slow cooker insert. Be sure to scrape up any browned bits left in the skillet and add them to the slow cooker – this is where a ton of flavor lies!
Slow Cooker Cooking Time
Cooking time can vary based on the size and shape of your roast, but in general figure:
- 3-4 hours on LOW for a 3 pound roast
- 6-8 hours on LOW for a 4-5 pound roast
I don’t recommend using the HIGH setting for blade roast as it may cook the exterior too quickly before the inside is done. LOW and slow is best.
If planning to shred the meat, cook it until very fork tender and falling apart easily – 8-10 hours on LOW. Roasts cooked just until a fork can be inserted may still have some chewy sections.
Always cook roasts to at least 200°F internal temperature as measured by a meat thermometer to ensure doneness and safety.
Ingredients for the Slow Cooker
For pot roast flavor, include aromatics and spices:
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Onion: Diced yellow or white onion provides a flavor backbone. Use 1-2 onions depending on roast size.
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Garlic: Minced garlic adds richness. Use 5-8 cloves.
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Carrots & potatoes: Diced carrots and potatoes cook to perfection alongside the meat. Use 4-6 carrots and 1-1.5 lbs potatoes.
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Spices: Dried thyme, rosemary, bay leaves and peppercorns boost the flavor.
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Liquid: Beef broth provides moisture and meaty flavor. Use 2-3 cups broth.
Gravy Thickener
For a thicker gravy, whisk in flour at the end of cooking. Remove cooked vegetables and roast, then whisk 2-4 tablespoons flour into the cooking liquid. Replace vegetables and meat to allow the gravy to thicken for 15-30 minutes before serving.
Or, whisk flour into 1/4 cup cold broth until smooth then stir into the hot gravy, cooking until thickened. This prevents lumps.
Serving Suggestions
Slice the tender roast meat and serve it on a pool of the flavorful gravy alongside the cooked carrots and potatoes. The gravy is perfect for mashed potatoes too!
Other delicious side dishes that pair well with slow cooker blade roast include:
- Buttery dinner rolls or biscuits
- Creamed spinach or roasted Brussels sprouts
- Egg noodles, rice, or polenta
- A simple salad
Any leftovers make amazing sandwiches the next day! Shred the beef, pile it on a roll with gravy for french dip sandwiches.
Tips for Blade Roast Success
- Trim off any large hard fat caps before cooking but leave some marbling
- Cook on LOW not HIGH for best texture
- Allow natural pressure release after IP cooking before venting
- Check for doneness with a meat thermometer
- Let roast rest at least 10 minutes before slicing for juicier meat
Follow my recipe below for a fool-proof blade roast that turns out perfect every time.
Slow Cooker Beef Pot Roast Recipe – How to Make Flavorful Beef Pot Roast in the Slow Cooker
How do you cook a blade roast in a slow cooker?
Remove from the slow cooker. Add cubed vegetables: Add garlic and cubed onions, carrots and potatoes to the slow cooker. Mix in the beef broth and gently stir to deglaze the bottom of the blade roast slow cooker pan. Braise the blade roast: Add the seared blade roast back to the slow cooker. Cover and turn the slow cooker heat setting to low.
Can You slow cook beef blade roast?
Slow cooking is so simple, pop your favourite meat into the slow cooker at the start of the day and enjoy luscious meat in the evening. This is more of a quick time guide rather then a recipe for slow cooking beef blade roast as you can add your own flavourings and change your start and end times to suit your family.
How do you cook a beef blade roast?
1. Season your roast: Begin by seasoning your beef blade roast with salt and pepper. This will help to enhance the flavor of the meat. 2. Sear the roast: Heat a skillet over medium-high heat and add a tablespoon of oil. Sear the roast on all sides until browned, about 5-6 minutes per side.
How do you cook beef in a slow cooker?
Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over. Heat oil in a skillet over high heat. Brown aggressively all over – a deep dark brown crust is essential for flavour base! Should take about 7 minutes. Transfer beef to slow cooker. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.