About This Product
Discover the rich, beefy flavour of our premium Blade Roast, expertly cut from the shoulder. Known for its natural marbling, this roast becomes tender and juicy when cooked low and slow. Perfect for pot roast, braising, or slow roasting.
How to Cook It
Braising (Recommended)
- Remove from the fridge about 1 hour before cooking; pat dry and season generously.
- Heat oil in a heavy pot or Dutch oven over medium-high heat; sear the roast on all sides until deeply browned, about 3–4 minutes per side.
- Remove the roast and set aside; sauté aromatics (onion, carrot, celery, garlic) in the same pot for a few minutes, scraping up the browned bits.
- Return the roast to the pot, add enough stock, wine, or broth to come about halfway up the sides, and bring to a simmer.
- Cover and cook low and slow — either in a 160°C/325°F oven or gently simmering on the stovetop — for 3–4 hours, until the meat is fork-tender and easily pulls apart.
- Rest 10–15 minutes before shredding or slicing; serve with the braising liquid, reduced into a sauce if you like.
Oven Roasting (Alternative)
- Remove from the fridge about 1 hour before cooking; pat dry and season generously.
- Preheat oven to 230°C/450°F. Sear for 20 minutes to build a crust.
- Reduce oven to 160°C/325°F and continue roasting, checking with a meat thermometer.
- Pull the roast about 5°C before your target doneness — it will continue to rise while resting.
- Rest 20–30 minutes tented in foil before carving against the grain.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
This doneness table applies to the Oven Roasting method, where the roast is sliced like a steak. Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline. The Braising method above is cooked well past these temperatures on purpose — braising breaks down the connective tissue in this cut for a fall-apart texture, so there's no "doneness range" to aim for; just cook until fork-tender.
Chef's Tip
This cut has more connective tissue than a rib roast, so braising is the more forgiving, reliably tender option — save the high-heat roast for when you want it sliced like a steak instead.
A guide from HQ Meats.
