Step 1

start by preparing your veggies, slice up your carrots and onions and set them aside.

Step 2

now, mix your spices together, and rub the spice mix evenly across your blade roast.

Step 3

place the sliced onions at the bottom of a roasting pan, and add the blade roast, keeping in mind you will also be adding carrots around the roast later. add the minced garlic to the top of the roast, and drizzle the toasted sesame seed oil or extra virgin olive oil across the top of the roast. place 1/2 cup of the water/stock (save other 1/2 for later) around the roast.

Step 4

in a preheated oven at 425, place your blade roast in the roasting pan, uncovered, and roast for 40 minutes, uncovered

Step 5

after 40 minutes, turn down the temperature on the oven to 300, remove the roast from the oven to add the remaining 1 + 1/2 cup of water or stock, and return to the oven, this time covered, roasting for an hour.

Step 6

after the first hour is up, remove the roast again, add in your carrots, and you can also choose to add more liquid if it is getting low or dry - you want enough liquid so it hits the bottom-third of the roast. place the roast back in the oven, for another hour, covered.

Step 7

after the second hour is up, remove the roast from the oven to flip it over to allow the other side to get crispy on the outside. return to oven for an hour and a half (covered), after which, it should be fall-apart tender; a knife or fork will easily cut through and even shred it. if you find it is not tender enough, simply throw it back in for 30 more mins or more -- sometimes I add an extra hour if the roast is bigger-- until it reaches preferred fall-apartness! It WILL fall apart, give it time!

Step 8

serve warm with cauliflower rice and the roasted carrots/onions in the pan.

Step 9

(It's worth noting, you can totally throw this blade roast in your slow cooker for 7-8 hours on low or 4 hours on high)