Blade Roast

Blade roast comes from the shoulder, bone-in, with the characteristic flat shoulder-blade bone running through it. Built for pot roast: brown it hard, deglaze with red wine, braise in stock and root vegetables at 300°F for 3 hours until the meat falls apart. The bone adds flavour to the braising liquid. The kind of meal that fills the house with the smell of dinner three hours before it's ready.