beef top blade recipe

Written BySheba G Updated On
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The Best beef top blade recipe

I’ve been cooking with beef top blade for years, and it’s a staple in our household. My family loves it when I make it for dinner, and it’s always a hit at family gatherings. The beef top blade is a cut of meat that’s often overlooked, but it’s so versatile and tender.

It’s perfect for slow-cooking, which brings out the rich flavors of the meat. I like to think of this recipe as a comforting hug in a bowl – it’s just that good. When I’m cooking for my kids, I know they’ll devour this dish without any fuss.

And the best part? It’s incredibly easy to make, even on a busy weeknight. I love that I can just toss all the ingredients into the slow cooker and let it do its magic.

My husband always says it’s the perfect meal to come home to after a long day at work. And let me tell you, he’s not wrong. This recipe has been passed down through generations in my family, and I’m so glad I can share it with all of you now.

The beef top blade is an old-world cut of meat that was once reserved for special occasions, but now it’s accessible to everyone. And trust me, you won’t regret giving this recipe a try.

Slow Cooked Beef Top Blade with Root Vegetables

4.7 from 809 votes

This beef top blade recipe is a hearty and flavorful dish. The beef is slow-cooked until tender and served with a medley of root vegetables.

Prep Time15 mins
Cook Time3 hours
Resting Time0 mins
Total Time3 hours 15 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Beef

2 lbs beef top blade roast
1 tbsp olive oil
1 tsp salt
1 tsp black pepper

For the Vegetables

2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 medium potatoes, peeled and chopped
1 large onion, chopped
2 cloves garlic, minced

For the Seasoning

1 tsp dried thyme
1 tsp dried rosemary
2 cups beef broth

👨‍🍳Directions

1Preheat the oven to 325°F.
2Pat the beef dry with paper towels and season generously with salt and black pepper on all sides.
3Heat olive oil in a Dutch oven over medium-high heat until it begins to shimmer.
4Add the beef and sear on all sides until browned, about 5-7 minutes per side.
5Remove the beef from the Dutch oven and set it aside.
6Add the carrots, parsnips, potatoes, onion, and garlic to the Dutch oven.
7Cook, stirring occasionally, until the vegetables begin to soften and the onions become translucent, about 5-7 minutes.
8Add the thyme and rosemary to the Dutch oven and stir to combine.
9Return the beef to the Dutch oven, nestling it among the vegetables.
10Pour in the beef broth, ensuring the liquid covers about one-third of the beef.
11Bring the mixture to a boil, then reduce the heat to low, cover the Dutch oven, and transfer it to the preheated oven.
12Cook the beef and vegetables in the oven for 2.
5 to 3 hours, or until the beef is tender and easily pulls apart with a fork.
13Check the beef every 30 minutes and add more beef broth if necessary to prevent the vegetables from drying out.
14Remove the Dutch oven from the oven and let the beef and vegetables rest for 10 minutes.
15Use tongs to transfer the beef to a cutting board.
16Slice the beef against the grain into thin slices.
17Serve the beef with the cooked vegetables and spoon some of the cooking liquid over the top.

🔧Equipment

Dutch oven
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 25g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 7g🥩Protein: 45g

📝Notes

Tips: You can add other root vegetables like turnips or rutabaga if desired. For a richer flavor, add a splash of red wine to the beef broth before cooking.

Watch Video Of How Slow Cooked Beef Top Blade with Root Vegetables Works

This recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday dinner night. My family loves when I make this dish because it’s so comforting and delicious.

And don’t even get me started on how easy it is to reheat! Simply place the leftover beef top blade in the slow cooker or oven and let it warm up until hot and bubbly.

❓ Frequently Asked Questions About Slow Cooked Beef Top Blade with Root Vegetables

Q: What is beef top blade?

Beef top blade is a cut of meat from the shoulder area that is perfect for slow-cooking.

Q: How do I cook beef top blade?

Cooking beef top blade is easy – simply season the meat with your favorite spices, place it in a slow cooker with some liquid (such as stock or wine), and let it cook on low for several hours.

Q: Can I cook beef top blade in the oven?

Yes, you can cook beef top blade in the oven! Simply season the meat as before, place it in a Dutch oven or heavy pot with some liquid, cover it with a lid, and cook it in the oven at 275°F (135°C) for several hours.

Q: What are some common mistakes people make when cooking beef top blade?

Mistakes people make when cooking beef top blade include overcooking the meat or not using enough liquid.

Q: Can I use beef top blade in other recipes besides stews?

Yes, you can use beef top blade in other recipes such as soups, casseroles, or even tacos!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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