Top Blade Pot Roast is the top part of a whole blade roast. It will have gristle running horizontally through the middle of it. (When you are slicing this to be served, you’ll want to cut the roast horizontally first, and remove this gristle, then proceed to slice.)
As part of a blade roast, it is from the Chuck area of the cow, which generally produces tougher cuts. However, many people rate the Top Blade Cut as the fifth-most tender part of the cow.
Top Blade Steaks are made by cutting this roast in half horizontally and removing the gristle.
Cooking Tips
Moist heat, though some feel this cut is an exception to roasts from the Chuck area and is tender enough to be dry roasted.
When preparing, be prepared to serve in the more old-fashioned farm-style chunks, than restaurant-type slices.