We have the good fortune to have an excellent beef farmer nearby to us. He’s doing something really right because I’ve never tasted better tasting beef.
It makes me happy that I can support a farmer doing right by his cows. Twice we’ve ordered a 1/4 cow, it fills up our little freezer and keeps us in beef for some time. A freezer full of food makes me happy too.
We are able to ask for our 1/4 to be butchered to our specifications. I admit that the first time I did this I have no idea what I was doing. I studied up a little bit the second time around but still was stuck with my nemesis of beef cuts.
The blade roast.
Also called bottom chuck roast, California roast, top chuck roast. It’s from the shoulder of the cow, hence the blade name. I suppose I shouldn’t judge, a cow’s shoulder does some serious work. Whatever you call it, it’s not the best tasting beef roast. It’s best suited for braising, which is fancy for getting in the crock pot and cooking until edible.
Enter the pot roast. Also not my favourite, until…
Leftover Pot Roast Beef Pie
You need a some leftover pot roast. Leftover roasted veggies are good too.
2 tablespoons of butter, 2 tablespoons of flour, 2 cups of beef stock (or vegetable stock, whatever you have) plus a little extra.
2 garlic cloves minced, 1 onion chopped, 2 celery stalks, 2 carrots chopped. Parsnips or fennel would be nice too.
Heat butter and flour in a large pot on medium high heat, stirring until butter is melted and flour is incorporated. Let it heat through and cook for about 2 minutes, stirring so it doesn’t burn. Add garlic and onions, mix well. If you are inspired to add some dried herbs, add them now too. When onions and garlic become fragrant, add stock a little bit at a time, mixing to thicken.
Add carrots, celery and any other vegetables you may have. Bring to a boil, dilute with more stock if needed. It should be a stew consistency.
Shred leftover pot roast and add to the stew. Add any chopped fresh herbs now, I used rosemary. Season to taste with salt and pepper.
Lower heat and let simmer until vegetables are cooked.
Meanwhile prepare pastry dough. I used Art of Gluten Free Baking’s pastry recipe, check here for a basic wheat pastry dough. Best do this ahead of time, pastry dough needs to chill for a bit. After it’s chilly rest, roll out half the dough flat.
When your vegetables are cooked, pour the beef stew into a ovenproof dish. Cover with pastry dough, make the edges pretty if you are so inclined.
Bake at 350 for 25 minutes if using the gluten free crust. Bake at 425 for 10 minutes, then 350 for 15 minutes if using a wheat crust. In both cases watch the pastry. It’s ready when the pastry is toasted golden and the stew is bubbling.
You won’t be sorry, I promise.
While I was researching this post I found this recipe for Red Wine Braised Blade Roast, I am kinda bummed we ate it already cause this recipe looks good. Next time.
If you need pot roast inspiration visit Stephanie O’Dea’s Old Fashion Pot Roast recipe.