© Denzil Green
An Under Blade Pot Roast is the bottom, less-tender portion of a whole blade roast.
It may be sold bone-in, or boneless. If boneless, it may be tied up with butcher’s string, which you leave on until after cooking.
Moist heat; don’t even think of dry roasting it.
You can also cube this for stewing beef, or grind into ground beef, or cut into thin strips for stir fry.