25+ Irresistible Crockpot Blade Roast Recipes You Can’t Miss

Crockpot blade roast recipes are the epitome of comfort food.

These slow-cooked dishes transform a tough cut of meat into something tender, flavorful, and melt-in-your-mouth delicious.

Whether you’re craving something smoky, spicy, savory, or sweet, there’s a recipe for every palate.

With minimal preparation, you can let your crockpot work its magic, filling your home with the enticing aroma of a slow-cooked feast.

In this article, we’ve compiled over 25 unique and mouthwatering crockpot blade roast recipes to inspire your next dinner.

From classic flavors to creative combinations, these recipes will help you make the most of this budget-friendly cut of beef.

So, get ready to explore and discover your new favorite meal!

25+ Irresistible Crockpot Blade Roast Recipes You Can’t Miss

Crockpot blade roast recipes are a game changer for busy home cooks.

They offer convenience without sacrificing taste, ensuring that you can enjoy a tender, flavorful meal with minimal effort.

With so many different ways to prepare it, this versatile cut of meat is perfect for a variety of occasions.

Whether you’re cooking for a family dinner or meal prepping for the week, these recipes will make your life easier and your meals more delicious.

So, fire up your crockpot and get ready to experience the rich, savory goodness that a blade roast can bring to your table!

Classic Herb-Infused Blade Roast

Cooking a blade roast in a crockpot ensures that the meat becomes tender and flavorful, while the slow cooking allows the herbs and vegetables to infuse deeply. This classic recipe is ideal for family dinners or meal prepping, as the rich flavors are universally loved and pair well with a variety of side dishes.

Ingredients:

1. 2.5–3 lbs blade roast
2. 2 cups beef broth
3. 3 carrots, peeled and chopped
4. 3 celery stalks, chopped
5. 1 large onion, diced
6. 4 garlic cloves, minced
7. 2 tbsp olive oil
8. 2 tsp dried thyme
9. 1 tsp dried rosemary
10. 2 bay leaves
11. Salt and pepper to taste

Instructions:

1. Season the blade roast generously with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides until browned.
3. Place the carrots, celery, onion, and garlic at the bottom of the crockpot.
4. Add the seared roast on top of the vegetables.
5. Sprinkle thyme and rosemary over the roast and add the bay leaves.
6. Pour in the beef broth, ensuring the liquid covers at least half of the roast.
7. Cover and cook on low for 8–10 hours or high for 4–5 hours, until the meat is fork-tender.
8. Discard the bay leaves before serving.

This herb-infused blade roast is a timeless dish that showcases the beauty of slow cooking. The meat’s tenderness and the harmony of herbs create a comforting meal perfect for any occasion. Pair it with mashed potatoes or crusty bread for a hearty experience.

Red Wine & Mushroom Blade Roast

This recipe brings an elegant twist to the traditional crockpot roast. The red wine imparts a deep, rich flavor, while the mushrooms add an earthy note that elevates the dish to restaurant-quality levels. Perfect for special dinners, this dish is sure to impress without requiring hours of active cooking.

Ingredients:

1. 2.5 lbs blade roast
2. 1 cup red wine (Merlot or Cabernet Sauvignon works well)
3. 2 cups beef broth
4. 1 lb mushrooms, sliced
5. 1 large onion, sliced
6. 3 garlic cloves, minced
7. 2 tbsp tomato paste
8. 1 tsp dried thyme
9. 1 tsp paprika
10. 1 tbsp Worcestershire sauce
11. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt, pepper, and paprika.
2. Heat a skillet over medium-high heat and sear the roast until browned on all sides.
3. Add sliced onions, mushrooms, and garlic to the crockpot.
4. Place the roast on top of the vegetables.
5. In a small bowl, mix red wine, beef broth, tomato paste, thyme, and Worcestershire sauce. Pour this mixture over the roast.
6. Cover and cook on low for 8 hours or until the meat is tender.
7. For a thicker sauce, remove 1 cup of liquid, whisk in a tablespoon of cornstarch, and return it to the crockpot for the last 30 minutes of cooking.

The red wine and mushroom combination offers a luxurious depth of flavor, making this blade roast a dish you’ll want to revisit. Serve with roasted vegetables or a simple green salad for a balanced, memorable meal.

Maple and Mustard Glazed Blade Roast

Sweet and tangy flavors meet savory beef in this maple and mustard glazed roast. The slow-cooked magic ensures that the glaze penetrates every bite, making it an exciting and flavorful option for dinner. This recipe is especially popular during fall and winter for its warming and aromatic qualities.

Ingredients:

1. 2.5–3 lbs blade roast
2. 1/4 cup maple syrup
3. 3 tbsp Dijon mustard
4. 2 tbsp whole-grain mustard
5. 2 tbsp soy sauce
6. 1 tbsp apple cider vinegar
7. 3 garlic cloves, minced
8. 1 onion, sliced
9. 3 carrots, peeled and chopped
10. 2 cups beef broth
11. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a bowl, whisk together maple syrup, Dijon mustard, whole-grain mustard, soy sauce, apple cider vinegar, and minced garlic.
3. Place the carrots and onion in the crockpot, then lay the roast on top.
4. Pour the maple-mustard glaze over the roast, spreading it evenly.
5. Add beef broth around the roast, avoiding rinsing off the glaze.
6. Cover and cook on low for 8–9 hours, basting the roast with the glaze occasionally.
7. Slice and serve with the remaining glaze as a sauce.

This maple and mustard glazed blade roast is a delightful mix of sweet, tangy, and savory flavors. The slow cooking ensures a tender texture, while the glaze brings a unique twist to a traditional dish. Pair it with roasted sweet potatoes or a side of sautéed greens for a perfect finish.

Garlic and Balsamic Vinegar Blade Roast

A deliciously aromatic blade roast enhanced with the richness of balsamic vinegar and garlic, this recipe creates a melt-in-your-mouth experience. The acidity of the balsamic vinegar helps break down the meat, ensuring it becomes perfectly tender, while the garlic adds depth and warmth to every bite. Ideal for cozy dinners or meal prep for the week, this dish offers a satisfying balance of tangy and savory flavors.

Ingredients:

1. 3 lbs blade roast
2. 1/2 cup balsamic vinegar
3. 4 cloves garlic, minced
4. 2 tbsp olive oil
5. 1 cup beef broth
6. 1 tsp dried thyme
7. 1 tsp rosemary
8. 1 tbsp brown sugar
9. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. Heat olive oil in a skillet and sear the roast on all sides until browned.
3. In a bowl, whisk together balsamic vinegar, minced garlic, thyme, rosemary, and brown sugar.
4. Place the roast in the crockpot and pour the balsamic mixture over it.
5. Add the beef broth to the crockpot, covering the roast halfway.
6. Cover and cook on low for 8–9 hours, until the roast is fork-tender.
7. If desired, remove the roast and reduce the sauce on the stovetop for a thicker consistency.

This garlic and balsamic vinegar blade roast offers a delightful contrast between the acidity of balsamic vinegar and the savory depth of the roast. The meat becomes incredibly tender, and the sauce can be served over mashed potatoes or polenta to soak up all the rich flavors. The combination of tangy and savory notes makes this a standout dish for any dinner table.

Southwest Spiced Blade Roast

With a blend of smoky, spicy, and zesty flavors, this Southwest spiced blade roast is an exciting option for anyone craving bold flavors. The rub creates a crispy outer layer, while the meat stays incredibly juicy and tender inside. Perfect for serving with rice, tacos, or even in a sandwich, this roast brings a touch of the Southwest to your slow-cooked meals.

Ingredients:

1. 2.5–3 lbs blade roast
2. 2 tbsp chili powder
3. 1 tbsp cumin
4. 1 tbsp smoked paprika
5. 1 tsp garlic powder
6. 1 tsp onion powder
7. 1/2 tsp cayenne pepper (adjust to heat preference)
8. 1 tbsp brown sugar
9. 1 cup beef broth
10. 1/4 cup lime juice
11. Salt and pepper to taste

Instructions:

1. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and pepper.
2. Rub the spice mixture all over the blade roast, ensuring it’s evenly coated.
3. Place the roast in the crockpot and add beef broth and lime juice.
4. Cover and cook on low for 8 hours or until the roast is fork-tender.
5. Once done, shred the roast using two forks and serve with the cooking juices.

The Southwest spiced blade roast is bursting with flavor, bringing warmth and heat to the dish while the slow-cooked process ensures the meat remains juicy and tender. This recipe is versatile—serve it over rice, in tortillas, or with a side of Mexican-style corn for a complete, flavorful meal.

Honey and Soy Blade Roast

This recipe combines the sweetness of honey with the savory richness of soy sauce, creating a beautifully balanced flavor profile. The honey helps caramelize the exterior of the roast while the soy sauce imparts a deep umami taste that seeps into the meat during the slow cooking process. It’s a perfect choice when you want a dish that’s both comforting and slightly exotic.

Ingredients:

1. 2.5 lbs blade roast
2. 1/4 cup honey
3. 1/4 cup soy sauce
4. 2 tbsp rice vinegar
5. 1 tbsp ginger, grated
6. 3 garlic cloves, minced
7. 1/2 cup beef broth
8. 1 tbsp sesame oil
9. 1 tsp crushed red pepper flakes (optional)
10. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a bowl, whisk together honey, soy sauce, rice vinegar, ginger, garlic, sesame oil, and crushed red pepper flakes.
3. Place the roast in the crockpot and pour the sauce over it.
4. Add the beef broth around the roast, ensuring the sauce covers most of the meat.
5. Cover and cook on low for 8 hours or until the roast is fork-tender.
6. If you prefer a thicker sauce, remove the roast and simmer the liquid on the stove until it reduces to your desired consistency.

The honey and soy glaze creates a unique and flavorful crust on the roast, giving it a sweet-savory profile that makes each bite irresistible. Serve this roast with jasmine rice or stir-fried vegetables to round out the dish, making it a fantastic option for any day of the week.

Curry Spiced Blade Roast

This curry spiced blade roast is a vibrant dish with layers of aromatic spices that bring warmth and depth to the slow-cooked meat. The blend of curry powder, turmeric, and coriander gives the roast a rich golden hue and complex flavor, making it a great choice for anyone who loves a fragrant, hearty meal. Serve it with naan bread or rice for an even more satisfying experience.

Ingredients:

1. 3 lbs blade roast
2. 2 tbsp curry powder
3. 1 tbsp turmeric
4. 1 tsp ground coriander
5. 1 tsp ground cumin
6. 1/2 tsp cinnamon
7. 1 onion, sliced
8. 2 garlic cloves, minced
9. 1 cup coconut milk
10. 1 cup beef broth
11. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a small bowl, mix curry powder, turmeric, coriander, cumin, and cinnamon. Rub this spice blend all over the roast.
3. Place the sliced onions and garlic in the crockpot.
4. Add the seasoned roast on top, then pour in the coconut milk and beef broth.
5. Cover and cook on low for 8 hours or until the roast is tender.
6. Serve the roast with the sauce, and garnish with fresh cilantro for added flavor.

The curry-spiced blade roast brings a lively flavor profile that will satisfy anyone craving bold and aromatic dishes. The coconut milk helps mellow the spices, resulting in a rich and smooth sauce. This dish pairs wonderfully with basmati rice or a side of roasted vegetables.

Citrus and Herb Blade Roast

The combination of citrus fruits and fresh herbs transforms this blade roast into a refreshing yet savory meal. The zesty orange and lemon provide a natural sweetness that pairs perfectly with the earthy rosemary and thyme, offering a bright contrast to the hearty meat. Ideal for spring or summer dinners, this roast brings a delightful and fragrant twist to your regular slow-cooked meals.

Ingredients:

1. 2.5 lbs blade roast
2. Juice of 1 orange
3. Juice of 1 lemon
4. 3 garlic cloves, minced
5. 2 tbsp fresh rosemary, chopped
6. 2 tbsp fresh thyme, chopped
7. 1 cup chicken broth
8. 1 tbsp olive oil
9. Salt and pepper to taste

Instructions:

1. Season the blade roast generously with salt and pepper.
2. In a bowl, mix the orange juice, lemon juice, garlic, rosemary, and thyme.
3. Heat olive oil in a skillet and sear the roast on all sides until browned.
4. Place the roast in the crockpot, pour the citrus mixture over the top, and add chicken broth around the meat.
5. Cover and cook on low for 8 hours or until the roast is tender.
6. Serve with roasted potatoes or a fresh green salad to complement the citrusy flavors.

The citrus and herb blade roast is a bright, flavorful dish that combines the richness of slow-cooked beef with the freshness of citrus. This recipe offers a refreshing take on the traditional roast and is perfect for when you want a lighter yet satisfying meal.

Coffee and Brown Sugar Blade Roast

This coffee and brown sugar blade roast creates a unique, rich flavor profile that melds the deep bitterness of coffee with the sweetness of brown sugar. The result is a beautifully caramelized exterior, while the inside remains tender and juicy. Ideal for those who enjoy a bold, complex taste, this roast pairs wonderfully with mashed potatoes or roasted vegetables.

Ingredients:

1. 2.5–3 lbs blade roast
2. 1/4 cup ground coffee
3. 1/4 cup brown sugar
4. 2 tbsp soy sauce
5. 2 tbsp Worcestershire sauce
6. 1 tsp ground cumin
7. 1 tsp garlic powder
8. 1 tsp smoked paprika
9. 1/2 tsp black pepper
10. 1 cup beef broth
11. 1/4 cup olive oil

Instructions:

1. In a small bowl, combine the ground coffee, brown sugar, cumin, garlic powder, smoked paprika, and black pepper.
2. Rub this coffee-spice mixture all over the blade roast.
3. In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned.
4. Place the roast in the crockpot and add beef broth, soy sauce, and Worcestershire sauce around the roast.
5. Cover and cook on low for 8 hours or until the roast is fork-tender.
6. For a thicker sauce, remove the roast and reduce the cooking liquid on the stovetop for 10 minutes before serving.

The coffee and brown sugar glaze on this blade roast offers a sweet and savory contrast that will intrigue your taste buds. The slow-cooked method ensures the roast is tender, while the spices create a deep, flavorful crust. Serve this roast with roasted sweet potatoes or sautéed greens to balance the richness.

Italian Herb and Tomato Blade Roast

Infused with fragrant Italian herbs and a rich tomato-based sauce, this blade roast is an Italian-inspired dish that will make your kitchen smell like a cozy trattoria. The herbs add a fresh, aromatic touch, while the tomato sauce tenderizes the meat and brings a tangy richness that complements the beef perfectly.

Ingredients:

1. 2.5 lbs blade roast
2. 1 can (14 oz) crushed tomatoes
3. 1 onion, sliced
4. 3 garlic cloves, minced
5. 2 tbsp olive oil
6. 1 tbsp dried basil
7. 1 tbsp dried oregano
8. 1 tsp rosemary
9. 1/2 tsp red pepper flakes (optional)
10. 1 cup beef broth
11. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a skillet, heat olive oil and sear the roast on all sides until browned.
3. Place the sliced onion and garlic in the bottom of the crockpot.
4. Add the roast on top of the onions and garlic, and pour the crushed tomatoes and beef broth over the roast.
5. Sprinkle basil, oregano, rosemary, and red pepper flakes (if using) over the top.
6. Cover and cook on low for 8 hours, or until the roast is tender.
7. Serve with pasta, polenta, or crusty bread to soak up the flavorful sauce.

The Italian herb and tomato blade roast offers a deliciously savory and tangy experience, with the herbs and tomato sauce working in harmony to infuse the meat with depth of flavor. Whether served with pasta or a side of vegetables, this roast is perfect for bringing a taste of Italy to your home.

Orange and Ginger Blade Roast

This zesty orange and ginger blade roast brings a bright, flavorful kick to the table. The citrusy sweetness of orange pairs beautifully with the spiciness of fresh ginger, creating a well-rounded dish that’s aromatic and fresh. Perfect for a special family meal or dinner gathering, the vibrant flavors make this roast a standout option.

Ingredients:

1. 2.5 lbs blade roast
2. 1/2 cup fresh orange juice
3. Zest of 1 orange
4. 2 tbsp fresh ginger, grated
5. 3 garlic cloves, minced
6. 2 tbsp soy sauce
7. 1/4 cup honey
8. 1/2 tsp ground cinnamon
9. 1 cup beef broth
10. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a small bowl, whisk together the orange juice, orange zest, grated ginger, garlic, soy sauce, honey, and cinnamon.
3. Place the roast in the crockpot and pour the orange-ginger sauce over the meat.
4. Add the beef broth around the roast.
5. Cover and cook on low for 8 hours or until the roast is fork-tender.
6. For a thicker sauce, remove the roast and reduce the liquid on the stovetop for 10 minutes.

The orange and ginger flavor combination offers a sweet, savory, and slightly spicy profile that complements the beef’s richness. This roast is particularly refreshing and vibrant, perfect when served with rice or steamed vegetables to allow the sauce to shine.

Pineapple and Teriyaki Blade Roast

This tropical-inspired blade roast features a tangy pineapple glaze paired with savory teriyaki sauce, making it a flavorful and unique option for a special dinner. The pineapple helps tenderize the meat while imparting a sweet-sour flavor that perfectly balances the salty umami of the teriyaki sauce. Ideal for serving with rice or grilled vegetables, this roast is an exciting variation on traditional slow-cooked beef dishes.

Ingredients:

1. 3 lbs blade roast
2. 1 cup pineapple juice
3. 1/4 cup teriyaki sauce
4. 2 tbsp soy sauce
5. 1 tbsp brown sugar
6. 1 tbsp sesame oil
7. 2 garlic cloves, minced
8. 1 onion, sliced
9. 1 cup beef broth
10. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a bowl, whisk together pineapple juice, teriyaki sauce, soy sauce, brown sugar, sesame oil, and minced garlic.
3. Place the sliced onion in the bottom of the crockpot, and set the roast on top.
4. Pour the pineapple-teriyaki sauce over the roast and add the beef broth around it.
5. Cover and cook on low for 8 hours, or until the roast is tender.
6. Serve with steamed rice or grilled vegetables for a complete meal.

The pineapple and teriyaki blade roast is a delightful fusion of sweet, savory, and tangy flavors, making it an exciting meal to serve for family gatherings or special occasions. The slow-cooked roast absorbs the rich, tropical glaze, creating a memorable dish that’s both flavorful and tender.

Spicy Chipotle and Lime Blade Roast

For those who enjoy a bit of heat, this chipotle and lime blade roast delivers the perfect balance of smoky spice and tangy citrus. The chipotle peppers add a rich smokiness, while the lime brightens the flavor profile and provides a refreshing contrast to the richness of the beef. This is a bold, flavorful option that’s great for tacos, burritos, or as a standalone dish.

Ingredients:

1. 2.5 lbs blade roast
2. 2 chipotle peppers in adobo sauce, minced
3. 1/4 cup lime juice
4. 1 tbsp lime zest
5. 1 tsp ground cumin
6. 1 tsp smoked paprika
7. 1 tsp garlic powder
8. 1 cup beef broth
9. 1 onion, chopped
10. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt, pepper, cumin, smoked paprika, and garlic powder.
2. In a small bowl, combine minced chipotle peppers, lime juice, and lime zest.
3. Rub the chipotle-lime mixture all over the roast.
4. Place the chopped onion in the bottom of the crockpot, and set the roast on top.
5. Add the beef broth to the crockpot and cover.
6. Cook on low for 8 hours, or until the roast is tender and easily shreddable.

The spicy chipotle and lime blade roast is a vibrant, flavorful dish that packs a punch. The smoky chipotle peppers give it depth, while the lime provides a fresh kick. This roast can be served in tacos, over rice, or with a simple side salad for a complete, exciting meal.

Maple Dijon Blade Roast

This sweet and tangy maple Dijon blade roast offers a unique combination of flavors that meld perfectly during the slow cooking process. The maple syrup provides a subtle sweetness, while the Dijon mustard adds a bit of sharpness, resulting in a flavorful crust that complements the juicy meat. It’s an excellent choice for a cozy dinner or holiday meal.

Ingredients:

1. 2.5 lbs blade roast
2. 1/4 cup maple syrup
3. 2 tbsp Dijon mustard
4. 1/4 cup apple cider vinegar
5. 1 tbsp soy sauce
6. 1 tsp ground mustard
7. 3 garlic cloves, minced
8. 1 cup beef broth
9. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, soy sauce, ground mustard, and garlic.
3. Rub the maple-Dijon mixture over the roast.
4. Place the roast in the crockpot and add the beef broth around it.
5. Cover and cook on low for 8 hours, or until the roast is tender.
6. For a thicker sauce, remove the roast and reduce the liquid on the stovetop for 10 minutes.

The maple Dijon blade roast combines the perfect balance of sweet and tangy flavors with tender beef. The glaze forms a caramelized crust that enhances the richness of the meat, making it a dish that will impress your guests or become a family favorite. Serve with roasted vegetables or a crisp salad for a satisfying meal.

Smoked Paprika and Cumin Blade Roast

This smoked paprika and cumin blade roast features a bold, smoky flavor that is perfect for lovers of hearty, savory dishes. The combination of smoked paprika and cumin adds an earthy richness that complements the beef’s natural flavors, while the slow-cooking process ensures the roast remains incredibly tender. This dish is ideal when you’re craving something comforting but with a bit of a smoky, spiced kick.

Ingredients:

1. 3 lbs blade roast
2. 2 tbsp smoked paprika
3. 1 tbsp ground cumin
4. 1 tsp garlic powder
5. 1 tsp onion powder
6. 1/2 tsp chili powder
7. 1/2 tsp black pepper
8. 1 cup beef broth
9. 2 tbsp olive oil
10. Salt to taste

Instructions:

1. Season the blade roast with salt, smoked paprika, cumin, garlic powder, onion powder, chili powder, and black pepper.
2. Heat olive oil in a large skillet and sear the roast on all sides until browned.
3. Place the seared roast in the crockpot, then pour the beef broth around it.
4. Cover and cook on low for 8 hours or until the roast is fork-tender.
5. Once cooked, shred the meat using two forks and mix with the juices in the crockpot.

The smoked paprika and cumin blade roast delivers a smoky, spicy flavor profile that perfectly complements the tender beef. The spice rub creates a flavorful crust, and the slow-cooking method ensures the roast is succulent and easy to shred. This dish is excellent when paired with rice, mashed potatoes, or roasted vegetables to balance the bold flavors.

Mustard and Herb Blade Roast

This mustard and herb blade roast brings a delightful balance of tangy and savory flavors, creating a crust that is both aromatic and tender. The Dijon mustard acts as a marinade, tenderizing the meat while the fresh herbs add an earthy, fragrant touch. Perfect for a family dinner or a Sunday roast, this dish is simple yet full of depth.

Ingredients:

1. 2.5 lbs blade roast
2. 1/4 cup Dijon mustard
3. 2 tbsp olive oil
4. 1 tbsp fresh rosemary, chopped
5. 1 tbsp fresh thyme, chopped
6. 1 tsp garlic powder
7. 1 tsp onion powder
8. 1/2 cup white wine
9. 1 cup beef broth
10. Salt and pepper to taste

Instructions:

1. In a small bowl, mix the Dijon mustard, olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
2. Rub the mustard mixture all over the blade roast and let it sit for at least 30 minutes to marinate.
3. Heat a skillet over medium-high heat and sear the roast on all sides until browned.
4. Place the seared roast in the crockpot and pour the white wine and beef broth around it.
5. Cover and cook on low for 8 hours or until the roast is tender.
6. Once cooked, serve with the juices from the crockpot, and garnish with additional fresh herbs if desired.

The mustard and herb blade roast brings a delightful aromatic flavor thanks to the fresh herbs, while the tangy Dijon mustard creates a flavorful coating on the roast. The slow-cooked roast is tender and juicy, and the wine and broth help create a flavorful sauce. This dish pairs beautifully with roasted root vegetables or a simple salad.

BBQ Blade Roast

For fans of smoky, tangy BBQ flavors, this BBQ blade roast is a perfect dish. The sweet and smoky BBQ sauce adds a rich, deep flavor while the slow-cooking method ensures the beef becomes fall-apart tender. Whether you serve it as pulled beef sandwiches or alongside baked beans and coleslaw, this recipe is sure to be a hit at any gathering.

Ingredients:

1. 3 lbs blade roast
2. 2 cups BBQ sauce (your choice of flavor)
3. 1/4 cup apple cider vinegar
4. 1 tbsp brown sugar
5. 1 tsp smoked paprika
6. 1/2 tsp garlic powder
7. 1/2 tsp onion powder
8. 1/2 tsp ground mustard
9. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt, pepper, smoked paprika, garlic powder, onion powder, and ground mustard.
2. In a bowl, mix the BBQ sauce, apple cider vinegar, and brown sugar.
3. Place the roast in the crockpot and pour the BBQ sauce mixture over the top.
4. Cover and cook on low for 8 hours or until the roast is fork-tender.
5. Once cooked, shred the roast with two forks and stir in the juices.
6. Serve on buns with additional BBQ sauce or as a side dish to baked beans and coleslaw.

This BBQ blade roast is a perfect balance of smoky and sweet, offering a juicy, flavorful meat that easily shreds into tender strands. It’s ideal for sandwiches, tacos, or served alongside a classic BBQ feast. This dish is sure to be a favorite at any cookout or family meal.

Sriracha and Honey Blade Roast

For those who enjoy a bit of spice with their sweetness, the Sriracha and honey blade roast brings together the heat of Sriracha and the soothing sweetness of honey. This dish is perfect for those who enjoy bold, fiery flavors with a touch of sweetness. The slow-cooked beef absorbs the spicy-sweet sauce, creating a tender, flavorful meal.

Ingredients:

1. 2.5 lbs blade roast
2. 2 tbsp Sriracha sauce
3. 1/4 cup honey
4. 2 tbsp soy sauce
5. 1 tbsp rice vinegar
6. 1 tbsp sesame oil
7. 3 garlic cloves, minced
8. 1/2 cup beef broth
9. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a bowl, mix together Sriracha sauce, honey, soy sauce, rice vinegar, sesame oil, and garlic.
3. Rub the Sriracha-honey mixture all over the roast.
4. Place the roast in the crockpot and add the beef broth around it.
5. Cover and cook on low for 8 hours or until the roast is fork-tender.
6. Once cooked, shred the roast using two forks and mix with the sauce in the crockpot.

The Sriracha and honey blade roast is a delicious combination of spicy and sweet that will satisfy those who love a bold kick in their meals. The honey balances the heat of the Sriracha, while the beef becomes tender and flavorful after hours of slow cooking. This dish is perfect served with rice, noodles, or steamed vegetables.

Red Wine and Mushroom Blade Roast

For a rich, deep flavor profile, this red wine and mushroom blade roast is an exceptional choice. The earthy mushrooms pair perfectly with the bold, tannin-rich red wine, and together they create a sauce that envelops the tender roast. The slow-cooking process ensures the meat absorbs all the rich flavors, making it a truly indulgent dish.

Ingredients:

1. 3 lbs blade roast
2. 1 cup red wine (such as Cabernet Sauvignon or Merlot)
3. 1 cup beef broth
4. 1 tbsp tomato paste
5. 1 onion, sliced
6. 2 garlic cloves, minced
7. 2 cups mushrooms, sliced (such as cremini or button mushrooms)
8. 1 tbsp fresh thyme, chopped
9. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a large skillet, sauté the sliced onions, garlic, and mushrooms until soft and browned.
3. Add the tomato paste, red wine, and beef broth to the skillet, scraping up any browned bits from the pan.
4. Place the roast in the crockpot and pour the wine-mushroom mixture over it.
5. Sprinkle the fresh thyme over the top and cover the crockpot.
6. Cook on low for 8 hours, or until the roast is tender.
7. Serve the roast with mashed potatoes, pasta, or polenta to soak up the rich sauce.

The red wine and mushroom blade roast is a luxurious dish with a depth of flavor that makes it perfect for a special occasion. The sauce created by the wine and mushrooms is rich and savory, making each bite of tender roast melt in your mouth. This dish pairs wonderfully with a glass of the same red wine used in the recipe.

Lemon and Rosemary Blade Roast

A bright, herbal, and aromatic dish, the lemon and rosemary blade roast combines the citrusy zing of lemon with the fresh, earthy flavor of rosemary. The lemon zest and juice help cut through the richness of the beef, while the rosemary adds a fragrant and savory depth. This dish is perfect for anyone looking for a light yet flavorful roast.

Ingredients:

1. 2.5 lbs blade roast
2. Juice and zest of 2 lemons
3. 3 sprigs fresh rosemary, chopped
4. 4 garlic cloves, minced
5. 1/4 cup olive oil
6. 1 cup beef broth
7. Salt and pepper to taste

Instructions:

1. Season the blade roast with salt and pepper.
2. In a small bowl, mix together the lemon juice, lemon zest, rosemary, garlic, and olive oil.
3. Rub the lemon-rosemary mixture all over the roast and let it marinate for at least 30 minutes.
4. Heat a skillet and sear the roast on all sides until browned.
5. Place the roast in the crockpot and add beef broth around it.
6. Cover and cook on low for 8 hours, or until the roast is tender.

The lemon and rosemary blade roast is a light and fragrant dish that offers a refreshing twist on traditional slow-cooked meats. The bright citrus balances the beef’s richness, while the rosemary brings a savory note. Serve this roast with roasted vegetables or a simple salad for a flavorful, satisfying meal.

Garlic and Balsamic Vinegar Blade Roast

The garlic and balsamic vinegar blade roast brings together the savory depth of garlic with the tangy sweetness of balsamic vinegar, creating a harmonious flavor profile that enhances the natural richness of the beef. The slow-cooking process allows the balsamic vinegar to tenderize the meat while infusing it with a deep, complex flavor. This roast is an excellent choice for a cozy weeknight meal or a special family dinner.

Ingredients:

1. 2.5 lbs blade roast
2. 6 garlic cloves, minced
3. 1/4 cup balsamic vinegar
4. 1/4 cup olive oil
5. 1 tbsp fresh thyme, chopped
6. 1 tbsp fresh rosemary, chopped
7. 1 tbsp brown sugar
8. 1/2 cup beef broth
9. Salt and pepper to taste

Instructions:

1. In a small bowl, combine the minced garlic, balsamic vinegar, olive oil, brown sugar, fresh thyme, fresh rosemary, salt, and pepper.
2. Rub this garlic-balsamic marinade all over the blade roast and let it sit for at least 30 minutes to marinate.
3. In a skillet, heat a little olive oil over medium-high heat and sear the roast on all sides until browned.
4. Transfer the roast to the crockpot and pour any remaining marinade over the top.
5. Add the beef broth around the roast and cover the crockpot.
6. Cook on low for 8 hours, or until the roast is fork-tender and easily shreds.
7. Once cooked, shred the roast with two forks and stir it into the juices for maximum flavor.

This garlic and balsamic vinegar blade roast is a delightful combination of sweet, savory, and slightly tangy notes. The balsamic vinegar helps to create a rich, velvety sauce that coats the beef perfectly. The garlic and herbs bring additional layers of flavor, making this roast both aromatic and indulgent. Serve it with mashed potatoes, roasted root vegetables, or a simple green salad to enjoy a well-rounded and satisfying meal. The richness of the balsamic sauce makes it feel like a gourmet dish, yet it’s incredibly easy to prepare with the help of your slow cooker.

Note: More recipes are coming soon!