Slow roasted beef blade

Serves

Prep Time

Cook Time

180

Ingredients

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.