Masterclass | Roasts & Carvery | Australian Oyster Blade Roast

Preheat the oven to 160°C (320°F).

In a large oven-safe pot, heat the olive oil over medium-high heat.

Season the oyster blade beef with salt and black pepper.

Sear the beef in the pot until browned on all sides, about 4-5 minutes per side. Remove the beef and set aside.

In the same pot, add the garlic, onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Pour in the red wine and scrape the bottom of the pot to deglaze, allowing the wine to reduce for about 3-4 minutes.

Add the beef broth, rosemary, and thyme to the pot, stirring to combine.

Return the beef to the pot, cover with a lid, and transfer to the preheated oven.

Roast for 3-4 hours, or until the beef is tender and easily pulls apart with a fork.

Remove from the oven and let rest for 10-15 minutes before slicing and serving.

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