Mexican bolar roast
A slow cooked beef that makes the best Mexican dishes
Serves
4 - 6
Prep Time
10 mins
Cook Time
8 hrs
If you think beef roasts are only for Sunday dinners, think again. Grab your slow cooker and this Mexican bolar roast is here to spice up your weeknight routine and make your tastebuds do a little salsa of their own. Packed with juicy New Zealand beef, zesty orange, and a fiesta of Mexican spices, this recipe is a cheeky twist on classic comfort food that’s as healthy as it is irresistible. Whether you’re after a protein-packed family meal or just want to show off your slow cooker skills, this Mexican bolar roast is your new go-to for bold flavour and effortless goodness.
Perfect for Taco Tuesdays this will comfortably feed four, with leftovers for another dinner later in the week!
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ShareIngredients
1.5kg Quality Mark bolar roast
1 Tbsp olive oil
1 large onion
sliced4 garlic cloves
crushed1 large carrot
diced1 red capsicum
sliced1 can black beansi
drain and rinsed2 Tbsp ground cumin
1 Tbsp smoked paprika
1 Tbsp dried oregano
1 tsp black pepper
juice and grated zest of 1 orange
1 cup reduced-salt beef stock
juice of 1 lime
for servingfresh coriander
chopped, for garnishing1 red chilli i
finely sliced
2 oranges
peeled and diced1 red onion
finely diced1 red chilli i
finely choppedjuice of 1 lime
1 handful fresh coriander
choppedsalt
to taste
Method
Pat the bolar roast dry with paper towels.
Heat olive oil in a large pan over high heat. Sear the roast on all sides until browned, about 2–3 minutes per side. This step adds depth of flavour.
In a small bowl, mix cumin, smoked paprika, oregano, salt, and black pepper. Rub this spice mix all over the roast.
Place onion, garlic, carrot, and red capsicum in the bottom of the slow cooker. Add the seasoned roast on top.
Pour orange juice, orange zest, and beef stock over the roast.
Cover and cook on LOW for 8 hours, or until the beef is fork-tender and easily shreds.
In the last 30 minutes of cooking, stir in the black beans to warm through.
Remove the beef from the slow cooker, shred with two forks, and return to the pot to mix with the juices and vegetables.
Serve the shredded beef and vegetables with a squeeze of lime juice and a sprinkle of fresh coriander.
In a bowl, mix together diced oranges, red onion, red chilli (if using), lime juice, and coriander.
Add salt to taste and gently toss to combine.
Let the salsa sit for 10–15 minutes before serving for the flavours to marry.
Serve with corn tortillas, orange salsa, crunchy lettuce and plenty of extra lime and coriander.
Nutrition Information per Serving (520g)
This nutrition analysis is based on 6 serves and includes the Mexican bolar roast and orange salsa only.
