Blade roast comes from the shoulder of beef. This cut is well marbled and has a lot of flavour. Due to its location, it is worked a little more and thus needs more cooking time to prepare, but is well worth it. When cooked to perfection, it has a succulent, lip smacking quality that is hard to beat.
Sear on high turning over until each side is caramelized then transfer to a braising pan. Roast carrots, onion, and celery and add to braising pan. Deglaze your searing pan with red wine and add to the roast. Cover with beef stock and start in oven at 400F for 20-30 minutes or until the liquid is hot. Turn down your oven to 250F and let it braise for about 3-4 hours or until the roast is so tender that you can cut it with a spoon. Let rest the roast rest 20-30 mins before serving. For extra decadence, reduce the braising liquid and use as a sauce for your roast.