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Old 04-13-2008, 04:48 PM   #1
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Roasting a cheap cut of beef

So, I saw a pot roast for sale in a supermarket flyer - I think it was a chuck roast. I asked my brother (with whom I share a townhouse) to pick it up for dinner this week.

He came home with a blade roast - not quite as cheap as the chuck, but the cheapest cut that this particular store had on sale (bro had gone to the wrong store).

I had to Google "blade roast", since I'd never heard of it.

Google turned up a Cook's Illustrated article with blade roast as an option. How to Roast a Cheap Cut of Beef

This is the html version. You can see the pdf version if you click on the link at the top of the html version. The pdf is easier to read.

My roast was already tied, so I was thrilled.

I "aged" it in the fridge for four days, and otherwise followed the directions exactly.

I was skeptical. But the end result was absolutely spectacular! Yes, it had a line of gristle in the middle, but the meat was tender, juicy, and had a wonderful crust!

Served with Idahoans and steamed carrots, buttered with chives.

I'm a believer!!

Here's an executive summary: Age the beef in the fridge for four days. Brown the meat on all sides. Roast, uncovered, in a 250 oven, until the meat temp reaches 110. Turn the oven up to 500 and continue cooking the meat to an internal of 130 degrees. Let rest, and meanwhile, make gravy from the drippings.

Lee




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Old 04-13-2008, 05:20 PM   #2
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Looks fantastic, Lee. Congrats!
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Old 04-13-2008, 05:22 PM   #3
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Nice looking joint, looks really tender.
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Old 04-13-2008, 05:26 PM   #4
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Can I just have those "scraps" in the upper right-hand corner?
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Old 04-13-2008, 05:45 PM   #5
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Quote:
Originally Posted by kitchenelf View Post
Can I just have those "scraps" in the upper right-hand corner?

OK with me. I'll just take that one big "scrap" to the left...
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Old 04-14-2008, 06:29 AM   #6
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Wish I had some of that right now. Here's an article I stumbled across addressing the same issue.

Slow Goes It
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Old 04-14-2008, 06:59 AM   #7
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That looks delicious, Lee.
How long do you figure it took?
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Old 04-14-2008, 08:53 AM   #8
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yeh, the slow oven method is kinda like low and slow on the bbq with a brisket ... great results.
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Old 04-14-2008, 09:18 AM   #9
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Hey, THANKS, everyone! Yeah, Robo, who'da thunk, huh? :-)

John, good article. They suggested a shoulder roast, and I think that's where the blade roast is from.

Pacanis, it was about 45 minutes at a 225 oven to reach 110 internal (I had to keep re-checking my probe thermometer with my thermopen, since the former seems to be on it's way out and I don't trust it), then another 15 minutes at a 500 oven to reach 130 internal. So an hour total in the oven and 15 minutes to rest.

Lee
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Old 04-14-2008, 09:27 AM   #10
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Wow. That's not long at all. Not what I expected.
How can something that looks so good take so little time Super!
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