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Bolar Blade Pot Roast Recipe

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Bolar Roast in a Bag Mummy is Cooking
Bolar Roast in a Bag Mummy is Cooking from mummyiscooking.com

Description

Pot roast is a popular comfort food that has been around for generations. This Bolar Blade Pot Roast Recipe is a classic, easy-to-make dish that your family will love. It’s made with a bolar blade, a cut of beef that is full of flavor and perfect for slow cooking. The beef is cooked until it’s tender in a flavorful broth, along with vegetables and potatoes. This savory recipe will become a family favorite in no time.

Prep Time

This Bolar Blade Pot Roast Recipe takes only 20 minutes of active prep time. A little bit of extra time is needed to allow the flavors of the ingredients to meld together.

Cook Time

This recipe takes about 4 hours to cook. The low and slow cooking method allows the bolar blade to become tender and flavorful.

Ingredients

  • 2-3 pound Bolar blade roast
  • 2 tablespoons oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 cups beef broth
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/2 pound potatoes, cut into 1 inch cubes
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat oven to 325 degrees F.
  2. Heat the oil in a large Dutch oven over medium-high heat. Add the bolar blade and brown on all sides. Once browned, remove the roast and set aside.
  3. Add the onion, garlic, oregano, thyme, smoked paprika, pepper, and salt to the Dutch oven. Cook until the vegetables are softened, about 5 minutes.
  4. Add the beef broth and bring to a simmer. Place the bolar blade back in the Dutch oven, submerging it in the liquid. Cover and place in preheated oven.
  5. Bake for 3 hours, until the meat is very tender. Add the carrots, celery, and potatoes and bake for an additional hour.
  6. Remove the bolar blade from the Dutch oven and set aside. Strain the liquid from the pot and reserve for later.
  7. Heat the butter in the Dutch oven over medium heat. Whisk in the flour and cook for 1 minute. Slowly add the reserved liquid, whisking until no lumps remain. Bring to a simmer and cook for 10 minutes, or until thickened.
  8. Slice the bolar blade and return it to the Dutch oven. Simmer for 10 minutes, until the meat is heated through. Serve with the vegetables.

Equipment

  • Cutting Board
  • Knife
  • Large Dutch Oven
  • Whisk

Notes

The reserved liquid used in the gravy can be replaced with beef broth or beef stock if desired.

Nutrition: Per Serving

  • Calories: 590
  • Fat: 27g
  • Carbohydrates: 23g
  • Protein: 48g
  • Sodium: 730mg

Recipe Tips

  • This Bolar Blade Pot Roast Recipe is even better the next day. The flavors of the gravy and the beef will deepen overnight.
  • For a richer flavor, replace the beef broth with beef stock.
  • If desired, the vegetables can be replaced with your favorite vegetables.
  • For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
  • Leftovers can be frozen for up to 3 months.

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