Slow roasted beef blade

Slow roasted beef blade



Prep Time


Cook Time



2 kg bolar blade beef roast

1 tsp olive oil

1 large onion, chopped

2 stalks celery, chopped

1 medium carrot, chopped

1 bay leaf

1 cup beef stock

vegetables or salad to serve


  • Preheat oven to 130ºC. Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until evenly browned. Season the beef with ground pepper and salt.
  • Place the onion, celery, carrot, bay leaf, stock and wine in bottom of roasting dish. Place the beef on top of the vegetables.
  • Roast the beef for 3 hours. Baste every hour. Check liquid levels during cooking (add a little more stock if needed).
  • Remove the beef, cover loosely with foil and allow it to rest for 20 minutes before carving. Serve beef sliced thinly with pan juices and the vegetables or salad.


  • Allowing the beef roast to rest gives the juices in the meat a chance to redistribute, giving a juicier and more tender result.
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