Blade Roast with Onion Compote
I’m feeling a bit under the weather, today. I’ve been particularly tired, to the point that I almost considered taking an afternoon nap, which is something I just don’t ever do. To me, naps are an awful waste of time and I always feel like half my day has been stolen from me when I wake up from one. So I avoid them like the plague.
But today? Today, I think I would have gladly went for one. That, or spend the afternoon all cuddled up on the couch, under a thick blanket, with my lovely faithful canine companions by my side.
And for dinner? I would definitely go for a great big bowlful of this comforting braised Blade Roast with Onion Compote. Oh yeah!
But hey, wait a minute! I still have some of that in the fridge. OH! And some lovely spaghetti squash too, left over from the Creamy Mushroom Sauce over Spaghetti Squash that I made the other night.
Ooooh, now this is so making my day. I know full well what I will be doing as soon as I’m done writing this post. I’ll reheat me some of these delightful feeds, pop a movie in the DVD player and pull the plug for a couple of hours. That SO sounds like a plan.
The only thing that could get me off that couch would be my daughter calling me up to tell me that her labor has started… ‘Cuz yeah! There are only a couple of weeks left before I’m “officially” a grand-mother. So technically, the little one could decide that “now’s the time” any day now.
But for the time being, comfort food, good movie and warm blankie are what’s on this foodie’s menu.
Before I go and do that, though, I’ll take a few minutes to share this recipe with you quick quick…
This braised beef we will be making in a Dutch oven, so you’ll want to start by preheating your oven to 325°F
Then, in a large skillet that can handle some serious heat, you’ll need to melt a generous amount of healthy cooking fat over very high heat. I chose to use lard, but ghee would work just fine too, or even coconut oil.
While the pan is heating, pat the roast real dry and sprinkle it very generously with salt and pepper. When your pan is scorching hot, add the roast and sear it nice and good on both sides until a beautiful golden crust forms, then remove your piece of meat to a large rimmed plate.
Place the skillet back over the heat source, lower the heat to medium and add the onions. Don’t be afraid to add more cooking fat if needed! Cook the onions for about 4 to 5 minutes or until they start to turn golden, then toss in the garlic and transfer to a large Dutch oven.
Place the roast and its juices right over that bed of onions, then mix the bone broth, coconut aminos, Dijon mustard, honey, fresh rosemary, thyme, salt and pepper in a glass measuring cup or bowl that’s equipped with a pouring spout and pour that right over the roast and onions.
Put the lid on and then bake in a 325°F oven for about 3 hours, or until the meat is fall apart tender.
Remove from the oven and allow the dish to cool for a few minutes, then serve.
This goes fantastically well with squash, like baked Spaghetti Squash, for instance, or Oven Roasted Butternut Squash, but something like Mashed Cauliflower would also work great, or Sauteed Zucchini and Mushrooms.
I’ve also enjoyed this dish at breakfast with a couple of pan fried eggs and a generous serving of tangy Homemade Sauerkraut. That too, worked incredibly well.
And of course, we all know how I’ll be enjoying it tonight. Oh, I bet it tastes that much better when you eat it while being all wrapped up in the warm comfort of a fleece blanket.
Let me go find that out for ya…
Blade Roast with Onion Compote
- 4.5 lb grassfed blade roast
- Generous sprinkle salt and pepper
- 5 large yellow onions, sliced
- 6 cloves garlic, chopped
- 2 cups bone broth, (storebought or homemade)
- 1/4 cup coconut aminos
- 2 tbsp Dijon mustard
- 2 tbsp raw honey
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 1 tsp Himalayan salt
- 1 tsp black pepper
- Preheat oven to 325°F
- In a large skillet that can handle some serious heat, melt a generous amount of healthy cooking fat over very high heat.
- While the pan is heating, pat the roast real dry and sprinkle generously with salt and pepper, then place the roast in the hot pan and sear on all sides until a beautiful golden crust forms.
- Remove the meat to a large rimmed plate and place the skillet back over the heat source. Lower the heat to medium and add the onions (add more cooking fat if needed). Cook the onions for about 4-5 minutes or until they start to turn golden, then toss in the garlic and transfer to a large Dutch oven. Place the roast and its juices right over that bed of onions.
- Mix the bone broth, coconut aminos, Dijon mustard, honey, fresh rosemary, thyme, salt and pepper in a glass measuring cup or bowl that’s equipped with a pouring spout. Pour that over the roast and onions, place the lid on and then bake in a 325°F oven for about 3 hours, or until meat is fall apart tender.
- Remove from the oven and allow to cool for a few minutes then serve.