Slow Cooker Bolar Blade Roast
450kcal
Ingredients
- 1.5 –2 kg bolar blade roast
- 2 tbsp olive oil
- 1 large onion sliced
- 3 cloves garlic crushed
- 2 carrots chopped
- 2 celery stalks chopped
- 500 ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Optional: potatoes parsnips, or other vegetables; red wine for extra flavor
Equipment
- Slow cooker / Crockpot
- Large frying pan (for searing)
- Knife and chopping board
- Measuring cups and spoons
- Tongs or spatula
- Serving platter
Method
- Sear the Meat: Heat olive oil in a pan over medium-high heat. Brown the roast on all sides to lock in juices and flavor.
- Prepare the Slow Cooker: Place chopped onions, garlic, carrots, and celery at the bottom of the slow cooker.
- Add Roast and Seasoning: Place seared roast on top of vegetables. Pour in beef stock and Worcestershire sauce. Sprinkle thyme, rosemary, salt, and pepper.
- Slow Cook: Cover and cook on low for 8–10 hours or high for 4–6 hours until meat is tender and easily shredded.
- Serve: Slice against the grain and serve with vegetables. Strain cooking liquid for gravy if desired.
Notes
- Searing is optional but recommended for richer flavor.
- Vegetables can be swapped or added based on preference.
- Leftovers can be stored in an airtight container for up to 3 months in the freezer.
- Flavor variations: Add red wine, soy sauce, or spices for a personal twist.
- Gravy tip: Use cooking liquid and thicken with flour or cornstarch for a smooth sauce.
- Calories: 350 kcal
- Total Fat: 18 g
- Saturated Fat: 7 g
- Cholesterol: 85 mg
- Sodium: 450 mg
- Total Carbohydrates: 8 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 38 g
