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Slow roasted beef blade

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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


1 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.
2 Place the onion, celery, carrot, bay leaf, stock and wine in bottom of roasting dish. Place the beef on top of the vegetables.
3 Roast the beef for 3 hours. Baste every hour. Check liquid levels during cooking (add a little more stock if needed).
4 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.


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