This slow-cooked under blade roast is braised in a blend of cranberry juice and spices until it’s melt-in-your-mouth tender, creating the ultimate comfort meal for your family table.
What is an Under Blade Roast?
The Butcher’s Secret: If you’ve ever stood at the meat counter looking for a Chuck roast and saw an “Under Blade” roast instead, you may have wondered if it’s worth the swap… It is! As a mom of six, I’m always looking for ways to get the best flavor out of more affordable cuts.
The under blade comes from the shoulder area. It’s incredibly flavorful but contains connective tissue that requires ‘low and slow’ cooking to break down. While it’s leaner than a traditional Chuck roast, it has a bit more marbling and ‘beefiness’ than a Rump Roast… Making it the perfect middle ground for a tender, juicy Sunday dinner at a better price point!
Flavor & Tenderness
Why Cranberry Juice? The “secret ingredient” in this recipe is 1 cup of pure, no-sugar-added cranberry juice. It sounds unconventional… But it’s the key to this roast’s incredible depth and tenderness.
The natural acidity in the cranberry juice acts as a powerful tenderizer, breaking down those tough muscle fibers during the five-hour braise. It adds a beautiful depth of color to the gravy and a subtle brightness that cuts through the richness of the beef.
You won’t end up with a “fruity” roast; instead, the tartness of the cranberry juice acts as a flavor enhancer that makes the beef taste even deeper and more intensely beefy. As it braises for five hours, the juice reduces and mingles with the savory Worcestershire and steak seasoning, creating a complex, satisfying profile that is far more robust than a roast cooked in plain broth. It provides that “umami” punch that leaves everyone at the table asking what your secret ingredient is!
The Perfect Sear
The “Sealing in the Flavor” Technique: Before the roast ever hits the oven, we start in the Dutch oven on the stovetop. I use avocado oil because of its high smoke point.
Getting a deep, dark brown sear on all sides of the beef isn’t just about looks, it’s about flavor. This “Maillard reaction” creates a crust that seasons the entire pot of liquid. Once seared, I season it with my homemade steak seasoning and Worcestershire sauce to build those savory flavor layers.
Busy Day Bestie
Making the Gravy
From Pan Juices to Liquid Gold: After five hours, the roast will be pull-apart tender. Remove the meat to a platter, but don’t you dare toss that liquid!
I take those and beef juices, spoon out some of the liquid fat (because there’s a lot) and whisk in a simple roux (or a cornstarch slurry) right in the Dutch oven. It creates a rich, dark gravy that is absolutely “liquid gold” over a pile of mashed potatoes.
Pairing Suggestions
To make this a complete meal, I recommend:
- Mashed Potatoes: The natural partner for that cranberry-beef gravy.
- Soft Sourdough Rolls: Essential for mopping up every last drop of sauce.
- Green Salad: A crisp, acidic vinaigrette balances the hearty, slow-cooked beef perfectly.
FAQ: Tips & Tricks
Can I make this in a Slow Cooker? Yes! While I prefer the crust you get from a Dutch oven, you can sear the meat in a skillet and then transfer everything to a crockpot on “Low” for 8–9 hours.
What if I can’t find an Under Blade roast? This exact method works beautifully with a standard Chuck roast, Rump roast, or even Venison!
Is the cranberry juice necessary? If you don’t have cranberry juice, you can substitute with red wine or beef broth with a tablespoon of apple cider vinegar… BUT you’ll miss out on that unique, vibrant flavor and tenderizing power.
How do I store leftovers? Store the beef inside the leftover gravy in an airtight container. This keeps the meat from drying out when you reheat it the next day for roast beef sandwiches!
I want to know what YOU think, please review the recipe card!
Tender Under Blade Roast with Gravy
Ingredients
- 1 2.5 lb Under Blade Roast (fully thawed)
- 2 tbsp Avocado Oil or other high-heat oil for searing
- 1 cup Pure Cranberry Juice 100% juice, no sugar added
- 3 tbsp Worcestershire Sauce
- Homemade Steak Seasoning: Use my steak seasoning, or Your favorite blend of coarse salt, black pepper, garlic powder, and onion powder
- For the Gravy: 3 tbsp flour or cornstarch mixed with a splash of water for a slurry
Instructions
- Sear the Beef: Preheat your oven to 300°F. Heat the avocado oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, sear the roast for 3–5 minutes per side until a deep, brown crust has formed on all surfaces.
- Season: While the meat is still in the pot, generously season all sides with your homemade steak seasoning.
- Deglaze and Add Liquid: Pour in the 1 cup of pure cranberry juice and 3 tablespoons of Worcestershire sauce. Use a wooden spoon to gently scrape up any browned bits (fond) from the bottom of the pot—this is where the flavor lives!
- Slow Braise: Cover the Dutch oven with a tight-fitting lid. Transfer to the oven and bake at 300°F for approximately 5 hours, or until the beef is fall-apart tender.
- Make the Gravy: Remove the roast to a serving platter, and tent with foil. Place the Dutch oven back on the stovetop, spoon out excess fat) over medium heat. Whisk in your flour or cornstarch slurry into the simmering pan juices. Whisk constantly until the gravy thickens into a rich, dark sauce.
- Serve: Shred or slice the beef against the grain and serve alongside mashed potatoes, drizzling plenty of the cranberry-infused gravy over the top.
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
