Beef chuck underblade is one of the least expensive cuts on the market, and although it's not the most tender meat, it's still a delicious option for roasting. A slow and low temperature is the key, so budget at least two hours to achieve a succulent roast.
Preheat the oven to 350 degrees Fahrenheit.
Turn on the stove to medium and warm an oven-safe frying pan or skillet.
Lay the underblade roast on the cutting board and season the entire surface with salt, pepper and other spices you enjoy (thyme and paprika are good options for this type of roast).
Wrap the roast in butcher's twine. Space the wraps about one inch apart.
Douse cooking oil over the roast and rub it into the meat with the other spices. Vegetable or olive oil go well with this type of meat. Allow the roast to rest while the pan warms.
Sear the roast in the pan until the entire surface is light brown.
Insert the meat thermometer into the middle of the roast and place the pan in the preheated oven.
Remove the pan from the oven when the internal temperature reaches at least 140 F. Cooking times vary based on the oven, but this should take about one hour for every two pounds of underblade roast.
Place the roast on the cutting board and allow it to rest. Four minutes of rest per pound is a good rule to go by. The internal temperature of the roast should reach at least 145 F before you eat it.
Items you will need
- Beef chuck underblade roast
- Cutting board
- Butcher's twine
- Oven-safe meat thermometer
- Roasting pan
- For a more juicy underblade roast, cook it in a roasting pan with the juices from the skillet, broth and vegetables like potatoes and carrots. Reduce the temperature to 300 F and braise it for an hour longer than suggested above.
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