Premium Halal Grass-Fed Ontario Beef: Our AAA Blade Roast is a tender, richly marbled cut sourced from Ontario-raised, grass-fed cattle, certified Halal, aged 40+ days to develop exceptional flavor and texture. This 2.5 lb roast is perfect for hearty meals and comforting dishes, offering quality and convenience.
Expertly Aged for Unmatched Flavor: With over 40 days of aging, this roast boasts a depth of flavor and melt-in-your-mouth tenderness. The AAA grade ensures a beautiful marbling that bastes the roast as it cooks, delivering a succulent and juicy result every time.
Ideal for Slow Cooking & Braising: The blade roast is perfect for slow, low-temperature cooking methods like braising or roasting, which enhance its natural tenderness and infuse it with savory, rich flavors. It’s the ultimate choice for comfort foods like pot roast, stews, or shredded beef dishes.
Grass-Fed & Naturally Raised: Grass-fed beef offers a robust, beefy flavor with added nutritional benefits, including higher levels of Omega-3s and antioxidants. Free of added hormones and antibiotics, this roast is a healthy, all-natural option for your meals.
Halal Certified & Locally Sourced: Produced under strict Halal standards, this roast is processed with care and integrity. Proudly sourced from Ontario farms, it supports local agriculture and sustainable farming practices, making it a responsible choice for your table.
Foolproof Braised Blade Roast Recipe:
Ingredients:
- 1 Blade Roast (2.5 lb)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika (optional)
- 3 garlic cloves, minced
- 1 cup beef or vegetable stock
- 1 cup diced tomatoes (or tomato sauce)
- 2 cups mixed vegetables (carrots, celery, onions)
Instructions:
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Preheat oven: Set oven to 325°F (160°C).
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Sear the roast: Heat olive oil in a large, oven-safe pot or Dutch oven. Season the roast with salt, pepper, and paprika, then sear on all sides until browned (about 2-3 minutes per side). Remove and set aside.
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Build the braise: In the same pot, sauté garlic and vegetables until fragrant. Add stock and tomatoes, scraping up any browned bits from the bottom of the pan.
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Cook low and slow: Return the roast to the pot, cover with a lid, and transfer to the oven. Braise for 2.5-3 hours, or until the meat is fork-tender.
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Serve and enjoy: Remove the roast, let it rest for 10 minutes, then slice or shred. Serve with the braising liquid and vegetables for a comforting, flavorful meal.
