Know what’s on your plate
Under blade pot roast
Calories & nutrition facts
chuck, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, braised
Nutrition facts
Per 100 g% DV- Calories 216 kcal —
- Protein 31 g 61%
- Carbohydrate 0 g 0%
- Fat 10 g 13%
- Saturated fat 4 g 20%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 65 mg 3%
- Cholesterol 104 mg 35%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.08 mg 1%
- Vitamin K 1.6 µg 1%
- Thiamin (B1) 0.07 mg 6%
- Riboflavin (B2) 0.25 mg 19%
- Niacin (B3) 3.9 mg 24%
- Pantothenic acid (B5) 0.76 mg 15%
- Vitamin B6 0.32 mg 19%
- Folate (B9) 8 µg 2%
- Vitamin B12 3.4 µg 141%
- Choline 97 mg 18%
Minerals
- Calcium 14 mg 1%
- Iron 3.2 mg 18%
- Magnesium 22 mg 5%
- Phosphorus 206 mg 16%
- Potassium 306 mg 7%
- Zinc 11.3 mg 103%
- Copper 0.1 mg 11%
- Manganese 0.02 mg 1%
- Selenium 35.5 µg 65%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 216 | 31 g | 0 g | 11 g |
| 1 × oz | 85 g | 184 | 26 g | 0 g | 8.9 g |
| 1 × roast | 647 g | 1398 | 198 g | 0 g | 68 g |
| 2 × oz | 170 g | 367 | 52 g | 0 g | 18 g |
| ½ × oz | 42.5 g | 92 | 13 g | 0 g | 4.4 g |
| 3 × oz | 255 g | 551 | 78 g | 0 g | 27 g |
| 4 × oz | 340 g | 734 | 104 g | 0 g | 36 g |
Similar foods
- Under blade pot roast or steakchuck, boneless, separable lean only, trimmed to 0" fat, all grades, raw140 kcal / 100 g
- Chuck blade roastseparable lean only, trimmed to 0" fat, all grades, cooked, braised253 kcal / 100 g
- Shoulder pot roastboneless, separable lean only, trimmed to 0" fat, choice, cooked, braised200 kcal / 100 g
- Arm pot roastchuck, separable lean only, trimmed to 1/8" fat, all grades, cooked, braised214 kcal / 100 g
- Under blade steakchuck, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised275 kcal / 100 g
- Chuck arm pot roastseparable lean only, trimmed to 1/8" fat, select, cooked, braised205 kcal / 100 g
- Beef chuck eye roastboneless, America's Beef Roast, separable lean only, trimmed to 0" fat, all grades, cooked, roasted183 kcal / 100 g
- Top blade beef chuckseparable lean only, trimmed to 0" fat, all grades, cooked, broiled203 kcal / 100 g
- Shoulder pot roast or steakboneless, separable lean only, trimmed to 0" fat, all grades, raw123 kcal / 100 g
- Top blade chuck beefseparable lean and fat, trimmed to 0" fat, all grades, cooked, broiled216 kcal / 100 g
Questions about Under blade pot roast
What is under blade pot roast?
It is a beef cut from the shoulder, sold for slow cooking. Its connective tissue softens over a long, gentle cook, making the meat tender and the cooking liquid rich.
How do you cook under blade pot roast in the oven?
Brown it on all sides in a heavy, oven-safe pot, then add stock or wine and aromatics, covering the meat about halfway. Cover and cook at 150°C for around 3–4 hours, turning once, until a fork slides in easily.
Should you sear under blade pot roast before braising it?
Yes. Pat the meat dry and brown it in a little hot oil before adding liquid; the browned surface gives the cooking juices a deeper savoury flavour.
How can you tell when under blade pot roast is tender?
Pierce the thickest part with a fork: it should give easily, and the meat should pull apart without much effort. If it is still firm, cover the pot and continue cooking, checking every 30 minutes.
What dishes can you make with under blade pot roast?
Serve it sliced with roast vegetables, or shred it for beef sandwiches, tacos or a hearty stew. Strain and simmer the braising liquid to make a simple sauce.
What can you use instead of under blade pot roast?
Chuck blade roast or shoulder pot roast are good substitutes for slow braising; cook them in the same way and use tenderness, rather than the clock alone, to judge when they are ready.
How should you store leftover under blade pot roast?
Refrigerate leftovers in a covered container within two hours, with some cooking liquid to keep the meat moist, and use within 3–4 days. Freeze portions with their sauce for up to 3 months.
Source: USDA FoodData Central 169444 · per 100 g · carbohydrate per EU label, fibre excluded
