Slow cooked beef bolar roast with smashed potatoes
Hearty slow cooked beef bolar roast with garlic and sage smashed potatoes
Serves
6 - 8
Prep Time
20 mins
Cook Time
4 hrs
This slow cooked beef bolar roast is melt in your mouth deliciousness, with smashed garlic and sage potatoes it's perfect for a Sunday roast.
Use your slow cooker or a casserole dish in the oven for an easy 'prep and walk away' winter dinner.
Recipe courtesy of Greenlea Butcher Shop.
Recipe courtesy of Greenlea Butcher Shop.
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ShareIngredients
1.5kg Quality Mark bolar roasti
2 Tbsp olive oil
2 onions
roughly chopped4 garlic cloves
crushed1 carrots
roughly chopped2 celery stalks
roughly chopped2 bay leaves
1 large sprig of fresh thyme
500ml beef bone brothi
2 Tbsp cornflour
1 kg baby potatoes
10 sage leaves
4 garlic cloves
crushed1 tsp sea salti
3 Tbsp olive oil
Method
Preheat the oven to 160°C.
Heat a large cast iron casserole dish on a medium/high heat. Add the olive oil.
Brown the roast on all sides, remove from the dish and place to one side.
Add the onions, garlic, carrot, celery, bay leaves, and thyme.
Sauté for 5 minutes.
Add the bone broth and stir well, scraping the bottom of the dish with a wooden spoon.
Return the beef roast to the casserole dish.
Put the lid on the dish and place into the oven to cook for 4 hours.
When the beef is tender, remove from the casserole dish and place on a serving platter and keep warm.
Pour the cooking liquid through a sieve into another pot.
Mix the cornflour with a little beef stock or water until liquid.
Pour this cornflour mixture into the cooking liquid and heat, stirring until thickened.
Boil the potatoes until soft and then drain.
Arrange the potatoes in a single layer in an oven proof dish.
Smash the tops using a fork.
Sprinkle over the sage leaves, garlic, and salt.
Drizzle generously with olive oil.
Place into an oven heated to 200°C for 30 minutes until golden.
Nutrition Information per Serving (471g)
This nutrition analysis is based on 8 serves.
