Sheldon wrote:

>
> Blade roast is chuck roast. Chuck is not a tender cut, it's best
> braised... prepared as a dry oven roast will result in petrified beef.
> Toss your almost ruined roast into a heavy covered pot with a can of
> beer with an onion, a carrot, a few garlic cloves and a few pared spuds
> quartered and braise for about 1-1/2 hours... on the stove top is
> fine... may not be great but it's saved.

My wife brought home a blade roast from the butcher last year. He told her
that if you did it on a rack pan with some liquid under it and tented with
foil it would be nice and tender, and that the sauce would make great
gravy. I was sceptical and it turned out to be even worse than I had
expected. I have had decent pot roast with blade, but roasting??....forget
it.