Slow Cooked Beef Bolar Roast with Smashed Garlic and Sage Potatoes and Gravy

June 17, 2022

Greenlea Butcher Shop delivers export quality beef, lamb and venison directly to your door, and their treasure trove of recipes on their website inspires even the blandest of cooks.   

If you are looking for beef, lamb, and venison with the wow factor, you have to try Greenlea Butcher Shop. Their cuts are rich in flavour, beautifully tender and packaged with pride. They place a strong focus on animal welfare, and they do not compromise on this. All their animals are raised in a relaxed setting and 100 percent grass-fed, without the unnecessary use of antibiotics or growth hormones. Greenlea Butcher Shop is New Zealand’s very best; their products are pure, uncompromised, New Zealand beef, lamb and venison.   

Greenlea meat

You can simply place your order online, and they won’t charge for delivery (a minimum spend does apply).   

The following recipe features Greenlea Butcher Shop’s Beef Bolar Roast that has been slow-cooked to infuse all the flavours, and it does not disappoint. If you are looking for some delicious, warm, comforting foods, we recommend whipping this one up or visiting their website

Recipe and photographs by @roz_mcintosh_ for Greenlea Butcher Shop.

Slow Cooked Beef Bolar Roast with Smashed Garlic and Sage Potatoes and Gravy

Serves: 4-6

1 Greenlea Butcher Beef Bolar Roast (1.5kg approx.)
2 tbs olive oil
2 onions (roughly chopped)
4 cloves garlic (crushed)
1 carrot (roughly chopped)
2 sticks celery (roughly chopped)
2 bay leaves
1 large sprig of thyme
500 ml Restore Beef Bone Broth
2 tbs cornflour
1 kg baby potatoes
10 sage leaves
4 cloves garlic (crushed)
1 tsp flaky sea salt
3 tbs olive oil

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 liquor 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 liquor 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.

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