Slow-cooked Bolar Roast thanks to

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  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.


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)


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!

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