When you're in a rush, a roast or crockpot is always easiest for family dinners. Slow cooking makes for a fuss-free family meal that's ready by 5pm when your troops scoot in the door hungry and exhausted. This will quickly become your favourite Bolar Roast Beef recipe.
Equipment
- slow cooker
Ingredients
- 2 kg bolar roast beef
- 3 tbsp extra-virgin olive oil we love Olivado
- 1 ½ cups red wine
- 1 bay leaf we love Superb Herb
- 1 tsp black pepper crushed
- 1 garlic clove crushed
- 1 large onion quartered
- 250 g bag of carrots cut in pieces
- 1 cup sliced mushrooms
For the gravy
- 1 tbsp flour we love Chantal Organics
- ¼ cup red wine
Instructions
- Pat the meat dry then brown in the oil in a heavy fry pan.
- Combine the browned beef, wine, onion, carrots, mushrooms, bay leaf, pepper and garlic, in your slow cooker or crockpot. Cover and cook on low for 6-8 hours.
- Thicken meat juices after cooking for a great gravy: a tablespoon of flour or cornflour mixed to a paste with a little extra wine.
- Serve with creamy mashed potato, minted peas and gravy.
Notes
Roasting Tip
NZ Guild of Foodwriter's Jan Bilton has advice on roasting the less tender cuts of beef such as bolar, rolled rib, topside and perhaps prime rib: Place in a roasting pan. Baste lean meats often with butter or oil. Roast at 180 degrees C for 30 minutes per 500g. Season with salt, pepper and mustard.
NZ Guild of Foodwriter's Jan Bilton has advice on roasting the less tender cuts of beef such as bolar, rolled rib, topside and perhaps prime rib: Place in a roasting pan. Baste lean meats often with butter or oil. Roast at 180 degrees C for 30 minutes per 500g. Season with salt, pepper and mustard.