$33.62
Blade Chuck Roast
Elevate your home-cooked meals with the exquisite Blade Chuck Roast from Windmill Mountain Ranch. Sourced from our sustainably raised cattle, this cut is known for its exceptional marbling, tenderness, and rich flavor. Perfect for slow-cooking, braising, or roasting, the Blade Chuck Roast transforms into a melt-in-your-mouth dish that is both hearty and satisfying. Free from artificial additives and meticulously processed to preserve its natural goodness, our Blade Chuck Roast captures the authentic taste of the ranch. Indulge in the superior quality and flavor of Windmill Mountain Ranch's Blade Chuck Roast, and make every meal a memorable experience.
Use a blade chuck roast in place of a regular chuck roast if you want a amazing bone flavor.
Slow-Cooked Blade Chuck Roast Recipe
Ingredients:
- 3-4 lbs Windmill Mountain Ranch Blade Chuck Roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prep the Meat: Season the Blade Chuck Roast generously with salt and pepper on all sides.
2. Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
4. Combine Ingredients: Transfer the seared roast and sautéed vegetables to a slow cooker. Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
5. Slow Cook: Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
6. Serve: Once cooked, remove the Blade Chuck Roast from the slow cooker and place it on a serving platter. Surround with the cooked vegetables and spoon the rich, flavorful sauce over the top. Garnish with freshly chopped parsley.
7. Enjoy: Serve your Slow-Cooked Blade Chuck Roast with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Savor the hearty, comforting flavors of Windmill Mountain Ranch Blade Chuck Roast with this simple and satisfying slow-cooked recipe, perfect for family dinners and special occasions alike.
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Blade Chuck Roast
Elevate your home-cooked meals with the exquisite Blade Chuck Roast from Windmill Mountain Ranch. Sourced from our sustainably raised cattle, this cut is known for its exceptional marbling, tenderness, and rich flavor. Perfect for slow-cooking, braising, or roasting, the Blade Chuck Roast transforms into a melt-in-your-mouth dish that is both hearty and satisfying. Free from artificial additives and meticulously processed to preserve its natural goodness, our Blade Chuck Roast captures the authentic taste of the ranch. Indulge in the superior quality and flavor of Windmill Mountain Ranch's Blade Chuck Roast, and make every meal a memorable experience.
Use a blade chuck roast in place of a regular chuck roast if you want a amazing bone flavor.
Slow-Cooked Blade Chuck Roast Recipe
Ingredients:
- 3-4 lbs Windmill Mountain Ranch Blade Chuck Roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prep the Meat: Season the Blade Chuck Roast generously with salt and pepper on all sides.
2. Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
4. Combine Ingredients: Transfer the seared roast and sautéed vegetables to a slow cooker. Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
5. Slow Cook: Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
6. Serve: Once cooked, remove the Blade Chuck Roast from the slow cooker and place it on a serving platter. Surround with the cooked vegetables and spoon the rich, flavorful sauce over the top. Garnish with freshly chopped parsley.
7. Enjoy: Serve your Slow-Cooked Blade Chuck Roast with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Savor the hearty, comforting flavors of Windmill Mountain Ranch Blade Chuck Roast with this simple and satisfying slow-cooked recipe, perfect for family dinners and special occasions alike.
Blade Chuck Roast
Elevate your home-cooked meals with the exquisite Blade Chuck Roast from Windmill Mountain Ranch. Sourced from our sustainably raised cattle, this cut is known for its exceptional marbling, tenderness, and rich flavor. Perfect for slow-cooking, braising, or roasting, the Blade Chuck Roast transforms into a melt-in-your-mouth dish that is both hearty and satisfying. Free from artificial additives and meticulously processed to preserve its natural goodness, our Blade Chuck Roast captures the authentic taste of the ranch. Indulge in the superior quality and flavor of Windmill Mountain Ranch's Blade Chuck Roast, and make every meal a memorable experience.
Use a blade chuck roast in place of a regular chuck roast if you want a amazing bone flavor.
Slow-Cooked Blade Chuck Roast Recipe
Ingredients:
- 3-4 lbs Windmill Mountain Ranch Blade Chuck Roast
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 4 celery stalks, cut into chunks
- 1 cup beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prep the Meat: Season the Blade Chuck Roast generously with salt and pepper on all sides.
2. Sear the Roast: In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
3. Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften and the onion becomes translucent.
4. Combine Ingredients: Transfer the seared roast and sautéed vegetables to a slow cooker. Add the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
5. Slow Cook: Cover and cook on low for 8-10 hours, or until the meat is tender and easily shreds with a fork.
6. Serve: Once cooked, remove the Blade Chuck Roast from the slow cooker and place it on a serving platter. Surround with the cooked vegetables and spoon the rich, flavorful sauce over the top. Garnish with freshly chopped parsley.
7. Enjoy: Serve your Slow-Cooked Blade Chuck Roast with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Savor the hearty, comforting flavors of Windmill Mountain Ranch Blade Chuck Roast with this simple and satisfying slow-cooked recipe, perfect for family dinners and special occasions alike.
