Blade Roast with Herbs

Blade Roast with Herbs
  • 4 servings
  • 0:15 Preparation
  • 2:30 Cooking
  • 2:45 Total Time


Add all
  • 1 cup
    (250 mL)

    fresh parsley

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 2 Tbsp.
    (30 ml)

    red wine vinegar

  • 4

    garlic cloves, minced

  • 1 tsp.
    (5 mL)

    dry rosemary

  • 1 tsp.
    (5 mL)

    dry thyme

  • 1 tsp.
    (5 mL)

    dry oregano

  • Salt and pepper to taste

  • 4 tsp.
    (20 mL)

    Dijon mustard

  • beef broth, as needed

  • 3 3/4 lb
    (1,7 kg)

    bone-in blade roast


Preheat oven to 400° F/200° C.

In a bowl, mix parsley, oil, vinegar, herbs, salt and pepper together. Set aside.

Coat roast with mustard baste and put it in a roasting pan.

Brown 12 min. in the oven.

Reduce heat to 325° F/160° C.

Add beef broth to cover bottom to a depth of about 1/3 in. (1.5 cm) and baste roast with herb mixture.

Roast covered for 120-135 min. or until meat is easily pulled away with a fork.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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