- 1.5kg - 1.7kg Greenlea Beef bolar roast
- 1/4 cup store-bought dukkah
- 1 cup beef stock, warmed
- 25g butter, softened
- 2 tablespoons plain flour
- Oven roasted root vegetables
- 3 red kumara, peeled
- 4 parsnips, peeled
- 4 carrots, peeled
- 4 tablespoons crème fraîche
- or sour cream
- 2 tablespoons roughly chopped toasted hazelnuts
Serve with oven roasted root vegetables, topped with the crème fraîche and hazelnuts.
Preheat the slow cooker for 20 minutes.
Rub the beef with a little oil and the dukkah mix. Place in the preheated slow cooker and pour around the warmed stock. Cover with the lid and cook for 41/2 hours on high or 71/2-81/2 hours on low.
Make a paste with the butter and flour and 30 minutes before the end of cooking, whisk into the juices gathered in the slow cooker to make a sauce for the beef. Continue cooking.
Meanwhile, preheat the oven to 190°C.
Oven-roasted root vegetables
Cut the vegetables into long slices lengthwise. Place in a large bowl, toss with a little oil and season. Place in a single layer into a shallow roasting tray. Roast in the oven for 40-45 minutes or until crisp and golden.
Remove the beef from the slow cooker to a warmed plate and season. Cover loosely with foil and a clean tea towel and leave to rest in a warm place for 20 minutes, before slicing across the grain. Place the roasted vegetables in a shallow dish, top with the crème fraîche and sprinkle over the hazelnuts. Pour the sauce into a warmed jug and serve alongside.
- This recipe was developed especially for the slow cooker which gives the meat a tender and juicy result.
- Dukkah is a mix of herbs, nuts and spices, typically used as a dip with bread and olive oil.
- When thickening the meat sauce, turn the slow cooker to high if you have been cooking on low.
- Leftover cold meat is perfect for sandwiches the next day.
- Oven roast - preheat oven to 200°C. Rub the beef with a little oil and the dukkah mix and place in the oven to roast for 40-45 minutes for medium-rare beef. Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.
- If there′s any leftovers, slices of cold beef will make for a lunch to look forward to the next day.