Blade roast is a popular cut of beef that comes from the shoulder blade of the cow. It is a lean and flavorful cut that can be cooked in a variety of ways. One common question that many people have is how long does a blade roast take to cook?

The cooking time for a blade roast varies depending on a number of different factors including the size of the roast, the cooking method, and the desired level of doneness. However, as a general guideline, a blade roast should be cooked for approximately 25 minutes per pound at 350 degrees Fahrenheit.

If you’re using a slow cooker, you can cook your blade roast on low for 8-10 hours or on high for 4-5 hours. Slow cooking is a great method for tenderizing tough cuts of meat like the blade roast.

Another option for cooking a blade roast is to roast it in the oven. Preheat your oven to 350 degrees Fahrenheit and roast the blade roast for 20-25 minutes per pound until the internal temperature reaches 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.

• For rare: 120-125°F (48-52°C) – internal color will be red
• For medium-rare: 130-135°F (54-57°C) – internal color will be pinkish-red
• For medium: 135-145°F (57-63°C) – internal color will be pink
• For medium-well: 145-155°F (63-68°C) – very little to no pink color
• For well-done: 155°F and up (68°C+) – no pink color

“Blade roast is a lean and flavorful cut that can be cooked in a variety of ways.”

Once you’ve removed your blade roast from the oven or slow cooker, let it rest for 10-15 minutes before slicing. This allows the juices to redistribute through the meat, resulting in a more flavorful and juicy roast.

Markets and grocery stores often label this cut as ‘Blade pot roast.’ This tenderness increases greatly in moist heat cooking methods such as braising or cooking in a slow cooker. Simply follow these instructions and you’ll have a perfectly cooked blade roast every time.