Recipe:Braised Mediterranean Blade Roast
- 4 hours 15 minutes
A mediterranean rub lightens up the deep, beefy flavor of the Top Blade Roast just enough to compliment, rather than overpower. With every fork tender bite, you'll realize this isn't your average roast recipe. Serves 4 - 8.
Ingredients
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Boneless Beef Top Blade Roast
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Cloves of Garlic, peeled and rough chopped
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Lemon, juice and zested
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Lime, juice and zested
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Sun Dried Tomato Pesto
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Beef Broth
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Tomato Paste
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Sprig Rosemary, stripped
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Extra Virgin Olive Oil
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Granulated Garlic
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Coarse Sea Salt
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Freshly Ground WFF Black Peppercorns
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Cooking
Instructions
- Preheat oven to 325°F.
- Season Top Blade Roast on all sides with WFF Coarse Sea Salt and freshly ground WFF Black Peppercorns.
- Combine pesto, garlic, lemon and lime with a few Tbsp. of olive oil to form a paste.
- Add roast to shallow roasting pan.
- Rub paste on all sides of roast and season with sea salt, freshly ground black peppercorns, and granulated garlic.
- Combine beef broth and tomato paste, stir in.
- Add broth mixture to roasting pan.
- Place in oven and cook until fork tender, about 4 hours*. *USDA recommends cooking beef to a minimum internal temperature of 145°F
