Instructions

1. Pat the blade roast dry with paper towels, then season with salt and pepper. You can rub the roast with additional herbs and spices, if you wish. Parsley, thyme, rosemary and garlic powder all pair nicely with the dish.

2. Heat oil over medium-high heat in a large Dutch oven or oven-safe pot. Brown the roast on all sides. Remove the roast from the pot.

3. Add the liquid to the pot and bring to a boil -- about 1 cup of liquid for every pound of meat. You can use beef stock, chicken stock, vegetable stock, or even dry red or white wine. Substitute part of the liquid with pureed tomatoes, if you wish.

4. Return the meat to the pot. Cover and transfer to a 300-degree Fahrenheit oven. Alternately, you can leave the pot on the burner and simmer it over very low heat. Allow the meat to cook until it is very tender, about 3 to 4 hours for a 3-pound roast.