Our Green Meadows Beef Bolar Roasts are very popular this winter.  From the blade of the animal (think shoulder), the cut is very tender yet has a delicious flavour.  

The below recipe has kindly been supplied by Trudi Nelson from Fresh.co.nz.  If you haven't checked out Trudi's site, you'll find a whole range of recipes as well as food news and great competitions.

Ingredients

Green Meadows Beef Bolar Roast (between 1-1.5kg will do the trick)
1 1/2 cups of red wine (if you wish to replace the red wine, a great alternative is a good quality beef stock - think carton rather than cube!)
3 tablespoons of rice bran oil
1 large onion, roughly quartered
2 carrots, in chucks or thickly sliced
1 cup of mushrooms, sliced
1 clove of garlic, crushed
1 teaspoon of black pepper
1 bay leaf
(any other vegetables you wish to add in)

Method

Let the bolar roast come to room temperature then pat dry.  

In a heavy fry pan, heat the oil then brown the roast on each side.

Combine the browned roast and all other ingredients in the slow-cooker/crock pot.

Cover and cook on low for 6-8 hours (remember - it is best to cook it long and slow).

Thicken the meat juices after cooking for a great gravy: simply add a dash of extra red wine to a tablespoon of cornflour and mix to a paste.

Serve with mashed potato, minted peas and your home-made gravy!