It's a good thing the weather is still wintry as we still have several roasts in the freezer that need to be used before our next beef on the hoof purchase next month. Roasts can be cooked using various methods ranging from cooking on the barbecue, in the pressure cooker, in the countertop roaster, in the slow cooker and in the oven. I have been experimenting with a few creative ways to cook roasts in the oven. Encouraged by the success of the 15 Garlic Clove Prime Rib Roast, I decided to get a bit creative with a blade roast.
I soaked my clay baker, one of my favourite vessels for cooking roast in the oven. Then I layered celery, onions and carrots on the bottom of the cooker. This combination is termed a mirepoix or trilogy or simply aromatics. The total depth of the vegetables was about an inch thick. While the vegetables would add flavour and serve as a side dish, they actually served a much more important function.
I have to tell you that roast sure did fill the house with a delicious aroma! I finished writing up the recipe and method in my cooking journal then waited patiently for the results. As with any dish I create, the true test is in the tasting!
The end result was a deliciously, melt in your mouth roast beef with a deep, full bodied, rich gravy. Usually when I'm creating a recipe there is always tweaking to be done yet there really isn't much I would change about the recipe itself. It was a simple, easy recipe that gave good results. As far as presentation, next time I will add fresh parsley sprigs or even sprinkle with dried parsley flakes to add a bit more colour.
Drunken Blade Roast
recipe by: Garden Gnome
3 lb blade roast
1 medium onion
2 stalks celery
1½ c baby carrots or carrot sticks
2 c fresh whole mushrooms
1 c premium light ale
2 tbsp Worcestershire sauce
1 tbsp garlic pepper
1 tbsp browning
2 tbsp cornstarch
Soak clay cooker 30 minutes. Wash celery, carrots and mushrooms. Cut celery into thick slices. Slice the onion into thin wedges. Place the onion, celery and carrots in the bottom of the clay cooker to form a layer. Place the roast on top of the vegetables. Pour the ale and Worcestershire sauce over the roast. Sprinkle garlic pepper over the roast. Surround the roast with the whole mushrooms. Cover and roast at 300ºF for 1½ hours. Remove roast and allow to rest before slicing. Ladle vegetables into serving bowl. Stir the remaining liquid then pour into saucepan. Stir in the browning. Make a cornstarch slurry using the cornstarch and just enough water to easily pour. Cook on medium heat until thickened. Remove from heat. Slice the roast beef then serve topped with the gravy.