A beef blade roast is a value cut of meat that needs to slow cook in moist heat to make it succulent. Stewing and braising are the ideal cooking methods for this cut of beef, located close to the cow's head, in front of the ribs and above the brisket. You might know this cut as the chuck roast blade cut or chuck roast first cut.
Cut the roast into cubes, just larger than bite-sized with a sharp knife on a cutting board.
Put the Dutch oven on a large burner and turn it up to medium-high.
Pour a small amount of vegetable oil to thinly cover the bottom of the pot.
Add the meat when the pot and oil are hot and stir to lightly coat it in oil. Brown the meat on all sides.
Pour off the fat and sprinkle the meat with salt, pepper, chili powder or other seasonings to taste.
Add the amount of liquid called for in your recipe to the meat and put the lid on your dutch oven.
Turn the heat down to simmer and let it cook until you can cut a piece of it with a fork, about two to three hours.
Place a Dutch oven on a large burner on medium-high heat.
Pour a thin layer of vegetable oil into the pot and put the meat in when it gets hot.
Turn the roast with tongs to brown it on the second side as soon as the roast is brown on the first side.
Turn the burner down to simmer.
Pour the drippings out of the pan.
Cook the roast until it's done. Simmer a 2 1/2- to 3 1/2-lb. beef blade roast for 2 1/2 to 3 1/2 hours. Check if the meat is done with a fork. When the meat is tender enough to cut it in half with a fork, take the pot off the heat.
Add liquid occasionally when braising as evaporates and do not let the pot go dry.
Turning the heat higher than simmer while braising or stewing meat makes it tough.