A good recipe for beef blade roast includes onion, red wine, thyme, garlic and bay leaf, and incorporates carrots and potatoes with the roast. It yields approximately 10 servings.
In a large Dutch oven, heat 1 teaspoon olive oil over medium-high heat. Season a 3-pound beef blade roast with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground pepper. Place the roast in the Dutch oven, and brown all sides. Transfer the roast to a platter. Add 2 cups coarsely chopped onion to the Dutch oven. Saute until tender and translucent. Move the roast back to the Dutch oven, and add 1 cup of dry red wine, four sprigs of thyme, three cloves of chopped garlic, 14 ounces of beef broth and a bay leaf. Bring the mixture to a simmer.
Place the lid on the Dutch oven, and move it to an oven preheated at 350 degrees Fahrenheit. Cook the roast for 1 1/2 hours. Remove the Dutch oven from the oven, and add 2 pounds of peeled and cubed Yukon gold potatoes and four large peeled and thick-sliced carrots. Replace the lid, and return the Dutch oven to the oven. Cook for one hour longer. Discard the thyme sprigs and bay leaf before serving the roast, vegetables and au jus.