top blade roast recipe

The Best top blade roast recipe

Slow-Cooked Top Blade Roast with Garlic-Herb Rub

4.6 from 1983 votes

A tender and flavorful top blade roast slow-cooked to perfection with a savory garlic-herb rub. This cut, also known as flat iron steak, becomes melt-in-your-mouth delicious when braised low and slow, making it an ideal comfort food for any occasion.

🖨️ Print Recipe📌 Pin Recipe❤️ Add to Collection

Prep Time20 mins

Cook Time3 hours 30 mins

Resting Time0 mins

Total Time3 hours 50 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

• 1 (3 lb) top blade roast (flat iron steak)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika

For the Garlic-Herb Rub

• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp dried oregano
• 1 tsp onion powder

For the Braising Liquid

• 1 cup beef broth (low-sodium preferred)
• 1/2 cup red wine (optional, substitute with extra broth)
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 medium onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped

👨‍🍳Directions

1. 1
   Preheat your oven to 325°F (165°C).
2. 2
   In a small bowl, combine the minced garlic, rosemary, thyme, oregano, and onion powder to create the herb rub.
3. 3
   Pat the top blade roast dry with paper towels, then rub it all over with olive oil. Season generously with salt, pepper, and smoked paprika. Coat the roast evenly with the garlic-herb rub, pressing it into the meat.
4. 4
   Heat a large skillet or Dutch oven over medium-high heat. Add the roast and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside.
5. 5
   In the same skillet, add the sliced onion, carrots, and celery. Sauté for 3-4 minutes until the vegetables begin to soften.
6. 6
   Pour in the beef broth, red wine (if using), Worcestershire sauce, and tomato paste. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
7. 7
   Return the roast to the skillet, spooning the braising liquid and vegetables over the top. Cover tightly with a lid or aluminum foil.
8. 8
   Transfer the skillet to the preheated oven and cook for 3 to 3.5 hours, or until the roast is fork-tender and easily shreds apart.
9. 9
   Remove the roast from the skillet and let it rest for 10 minutes before slicing or shredding. Skim excess fat from the braising liquid if desired, then serve the roast with the vegetables and sauce.

🔧Equipment

• Large skillet or Dutch oven
• Mixing bowl
• Tongs
• Measuring spoons
• Chef’s knife
• Cutting board
• Aluminum foil (optional)

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 650mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 38g

📝Notes

Tips: For extra tenderness, let the roast marinate in the herb rub for up to 24 hours before cooking. If you prefer a thicker sauce, reduce the braising liquid on the stovetop after removing the roast. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

❓ Frequently Asked Questions About Slow-Cooked Top Blade Roast with Garlic-Herb Rub

1. What is a top blade roast, and how is it different from other cuts?

A top blade roast, also known as a flat iron steak when cut differently, comes from the shoulder (chuck) of the cow. It’s well-marbled with connective tissue, making it flavorful but slightly tougher than premium cuts like ribeye or tenderloin. Unlike other chuck roasts, the top blade has a distinct grain and a tender texture when cooked properly, often requiring slow cooking or marinating to break down the fibers.

2. What’s the best way to cook a top blade roast for maximum tenderness?

For the most tender results, slow-cooking methods work best. Braising in liquid (like broth or wine) for 2–3 hours at 300°F (150°C) or using a slow cooker on low for 6–8 hours will break down the connective tissue. Alternatively, searing the roast first and then roasting it in the oven at a low temperature (275°F/135°C) until it reaches an internal temperature of 195–205°F (90–96°C) ensures melt-in-your-mouth texture.

3. Should I marinate a top blade roast before cooking?

Marinating isn’t strictly necessary, but it can enhance flavor and tenderness, especially if you’re grilling or pan-searing. A simple marinade with acidic ingredients (like vinegar, citrus, or yogurt) and spices (garlic, soy sauce, or herbs) for 4–12 hours can help tenderize the meat. For slow-cooked methods, dry rubs or a quick sear with salt and pepper may be sufficient.

4. What internal temperature should a top blade roast reach for perfect doneness?

For braised or slow-cooked top blade roast, aim for an internal temperature of 195–205°F (90–96°C)—this ensures the collagen breaks down fully, making the meat fork-tender. If roasting or grilling, medium-rare (135°F/57°C) to medium (145°F/63°C) is ideal, but expect slightly chewier texture compared to slow-cooked versions.

5. Can I use a top blade roast for dishes other than pot roast?

Absolutely! While it’s famous for pot roast, the top blade roast is versatile. Slice it thin for stir-fries or fajitas (marinate first), shred it for tacos or sandwiches, or cube it for beef stew or kebabs. For a quicker meal, slice it into steaks (like flat iron) and grill or pan-sear for a budget-friendly alternative to pricier cuts.