How to Cook a Boneless Inside-Blade Pot Roast


Pot roast is classic comfort food, well-suited for a chilly evening. The inside-blade roast is an economical but tough cut of meat, which makes it a no-brainer for braising. The meat becomes tender and tasty after simmering in flavorful liquid. Although the roast takes a few hours to cook, it requires only minutes of hands-on work. Prepare the inside-blade roast early in the day and enjoy the aroma of braised beef until dinnertime.

Things You'll Need

  • Paper towels
  • Salt and pepper
  • Herbs and spices (optional)
  • Large pot
  • Stock or wine (optional)
  • Pat the blade roast dry with paper towels, then season with salt and pepper. You can rub the roast with additional herbs and spices, if you wish. Parsley, thyme, rosemary and garlic powder all pair nicely with the dish.

  • Heat oil over medium-high heat in a large Dutch oven or oven-safe pot. Brown the roast on all sides. Remove the roast from the pot.

  • Add the liquid to the pot and bring to a boil -- about 1 cup of liquid for every pound of meat. You can use beef stock, chicken stock, vegetable stock, or even dry red or white wine. Substitute part of the liquid with pureed tomatoes, if you wish.

  • Return the meat to the pot. Cover and transfer to a 300-degree Fahrenheit oven. Alternately, you can leave the pot on the burner and simmer it over very low heat. Allow the meat to cook until it is very tender, about 3 to 4 hours for a 3-pound roast.

Tips & Warnings

  • Add any vegetables to the dish about 45 minutes before the end of cooking. Chopped carrots, onions, celery and potatoes all make suitable additions.
  • The U.S. Department of Agriculture recommends cooking all roasts to a minimum internal temperature of 145 F to guarantee safe consumption.

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