Ingredients:

  • 1 (2-3 pound / 900g - 1.4kg) blade roast steak (about 1.5-2 inches thick)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper (plus more to taste)
  • 1 tablespoon all-purpose flour (optional, for thickening the sauce)
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot) OR 1 cup beef broth
  • 3 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 cup Worcestershire Sauce (Optional)
  • 2 Tablespoon Olive Oil (Optional)
  • 1 Tablespoon Dijon Mustard (Optional)
  • 1 Tablespoon Minced Garlic (Optional)

Instructions:

  1. (Optional) Marinate the roast: Combine marinade ingredients, and coat blade roast with mixture. Cover and refrigerate for 30 minutes.
  2. Sear the Roast: Season roast generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the blade roast steak on all sides until deeply browned. Remove the roast and set aside.
  3. Sauté the Aromatics: Add onion, carrots, and celery to the Dutch oven. Cook until softened and lightly browned. Add garlic and tomato paste; cook for one minute more.
  4. Deglaze: Pour in red wine (or beef broth, if preferred) and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly.
  5. Braise: Add the beef broth, thyme sprigs, and bay leaf. Return the roast to the Dutch oven, ensuring it's mostly submerged in the liquid. Bring to a simmer.
  6. Cook: Cover the Dutch oven and transfer to a preheated 325°F (160°C) oven. Alternatively, braise on the stovetop over very low heat.
  7. Check for Doneness: Braise for 2.5-3 hours, or until the blade roast steak is fork-tender and easily shreds. The internal temperature should be around 200-205°F (93-96°C).
  8. Rest and Shred: Remove the roast from the Dutch oven and let it rest for 15-20 minutes before shredding with two forks.
  9. Thicken Sauce (Optional): If the braising liquid is too thin, whisk together 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry. Whisk this slurry into the braising liquid and simmer until thickened.
  10. Serve: Serve the shredded blade roast steak with the braising sauce.