Blade Roast with Herbs

Print Category Blade Roast and Cross ribs Thematic No thematic Source Métro Evaluation

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Blade Roast with Herbs
Blade Roast with Herbs

Ingredients

  • 1 cup (250 mL) chopped fresh parsley
  • 2 Tbsp. (30 mL) each: olive oil* and red wine vinegar
  • 4 garlic cloves, minced
  • 1 tsp. (5 mL) each: dry rosemary, thyme and oregano
  • Salt and pepper to taste
  • 4 tsp. (20 mL) Dijon mustard*
  • Beef broth*, as needed
  • 1 bone-in blade roast, about 3¾ lb. (1.7 kg)

Preparatiion

  1. Preheat oven to 400º F/200º C. In a bowl, mix parsley, oil, vinegar, herbs, salt and pepper together. Set aside.
  2. Coat roast with mustard baste and put it in a roasting pan. Brown 12 min. in the oven.
  3. Reduce heat to 325º F/160º C. Add beef broth to cover bottom to a depth of about 1/3 in. (1.5 cm) and baste roast with herb mixture. Roast covered for 120-135 min. or until meat is easily pulled away with a fork.

Cook commentary

Servings: 4

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