Beer-Braised Top Blade Roast

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Beer-Braised Top Blade RoastRecipe

Photo: Jennifer Causey; Styling: Thom Driver

You can also cook the roast in a slow cooker. After adding the stock, transfer to a 6-quart electric slow cooker, and cook on LOW for about 8 hours.

Serves 10 (serving size: about 3 ounces beef and 1/4 cup sauce)


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6 center-cut bacon slices, chopped
2 medium onions, vertically sliced
6 garlic cloves, thinly sliced
1 1/2 tablespoons olive oil
1 (2 1/2-pound) top blade roast, trimmed
2 tablespoons all-purpose flour, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 (12-ounce) bottle beer (such as lager)
1 1/2 cups unsalted beef stock (such as Swanson)
2 fresh rosemary sprigs


Hands-on: 30 Minutes
Total: 4 Hours, 30 Minutes

1. Heat bacon in a large Dutch oven over medium heat 4 minutes or until crisp, stirring frequently. Add onion and garlic; cook 8 minutes. Place onion mixture in a bowl.

2. Increase heat to medium-high. Add oil; swirl to coat. Sprinkle beef with 1 table­spoon flour, 1/2 teaspoon salt, and pepper. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add beer to pan; bring to a simmer, scraping pan to loosen browned bits. Add onion mixture, stock, remaining 1/2 teaspoon salt, and rosemary to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours. Turn beef; cover and cook 2 hours or until very tender. Place beef on a plate, and cover with foil.

3. Remove rosemary from pan; discard. Combine remaining 1 tablespoon flour and 1/4 cup beef cooking liquid in a small bowl, stirring with a whisk. Add flour mixture to pan. Increase heat to medium-high. Cook 3 minutes or until slightly thickened, stirring frequently. Cut beef across the grain into thin slices. Serve with sauce.

Created date

August 2015

Nutritional Information

Calories 250
Fat 13.7 g
Satfat 4.8 g
Monofat 5.6 g
Polyfat 0.8 g
Protein 24 g
Carbohydrate 5 g
Fiber 1 g
Cholesterol 79 mg
Iron 3 mg
Sodium 381 mg
Calcium 17 mg