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Home » Meat » Beef » Beef Chuck » Chuck Roast » Under Blade Pot Roast

Under Blade Pot Roast

Under Blade Pot RoastUnder Blade Pot Roast
© 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.

Cooking Tips

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.

Other names

AKA: Bottom Blade Pot Roast, Bottom Blade Roast, Bottom Chuck Roast, California Roast, Under-Cut Roast, Under Blade Roast
French: Rosbif bas de palette

This page first published: Feb 15, 2004 · Updated: Jun 11, 2018.

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Tagged With: Beef Roasts, Pot Roasts

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