Slow-Cooked Boneless Blade Roast with Vegetables

This tender and flavorful boneless blade roast is slow-cooked to perfection with hearty vegetables and a savory broth.

Slow-Cooked Boneless Blade Roast with Vegetables
Prep time
15 min
Cook time
360 min
Yield
1 serving

Ingredients

  • 236.6 g Beef Broth
  • 227 g Boneless Blade Roast
  • 187.5 g Carrot
  • 0.5 g Dried Rosemary
  • 0.5 g Dried Thyme
  • 2.25 g Garlic
  • 13.5 g Olive oil
  • 57.5 g Onion
  • 113.5 g Russet potato
  • 3 g Salt
  • 7.5 g Tomato Paste

Instructions

  1. Season the roast generously with salt and pepper on all sides.
  2. Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned (about 2 minutes per side).
  3. Place the potatoes, carrots, and onion in the bottom of the slow cooker.
  4. Place the seared roast on top of the vegetables.
  5. In a bowl, mix beef broth, tomato paste, garlic, thyme, and rosemary. Pour this mixture over the roast and vegetables.
  6. Cover and cook on low for 6 hours or until the meat is tender and vegetables are cooked through.
  7. Slice the roast, arrange it on a plate with vegetables, and spoon the broth over the top.