Savory Blade Pot Roast
A hearty, savory blade pot roast cooked slowly in a flavorful sauce with vinegar, soy, and herbs, perfect for comforting family dinners or special occasions.
Ingredients
Instructions
- In a skillet, brown the meat slowly in a small amount of hot oil. Sprinkle meat with a little salt.
- Combine vinegar, oil, catsup, soy sauce, Worcestershire sauce, crushed dried rosemary, garlic powder, and dry mustard; pour over the meat.
- Cover tightly and simmer for 2 hours or until tender.
- Remove the meat to a heated platter.
- Skim excess fat from the sauce; spoon the sauce over the meat.
Tips & Substitutions
For a deeper flavor, marinate the blade roast in the sauce overnight. You can substitute the wine vinegar with apple cider vinegar for a slightly sweeter taste. If you don't have Worcestershire sauce, a mix of soy sauce and a splash of vinegar can be used. Adjust the rosemary according to your taste for a more pronounced herbal note.
Serving Suggestions
Serve the savory blade pot roast over creamy mashed potatoes or alongside roasted vegetables for a hearty meal. It pairs beautifully with Vegetable Cornucopia Salad for a refreshing contrast. For a complete dinner, consider offering crusty bread to soak up the delicious sauce.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the roast and sauce in a saucepan over low heat, stirring occasionally, until warmed through. For best results, add a splash of water or broth to keep the meat moist.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Blade Pot Roast contains roughly 133 calories, with 3g protein, 3g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 570mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while blade pot roast is ideal for its tenderness, you can use chuck roast or brisket as alternatives. Just ensure to adjust cooking times as needed, since different cuts may require varying lengths of simmering to become tender.
How do I know when the pot roast is done?
The pot roast is done when it is fork-tender and easily pulls apart. This usually takes about 2 hours of simmering, but you may need to check for doneness a bit earlier or later depending on the size and thickness of the meat.
Can I make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, sear the meat first, then place it in the slow cooker with the sauce ingredients. Cook on low for 6-8 hours, or until the meat is tender and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).