Slow Cooked Dukkah Bolar
Juicy and Tender Bolar Roast Recipe
8
Serves
20 mins
Prep Time
4 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
Coating the roast in dukkah and slow cooking it gives the meat a tender and juicy result. Serve with oven roasted root vegetables, topped with the crème fraîche and hazelnuts.
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High Iron
Low Fat
Low Sodium
High Protein
Low Carb
Ingredients
Beef
1.5 kg Quality Mark bolar roast
i
1/4 cup dukkah
i
1 cup beef stock
warmed
25g butter
softened
2 Tbsp white flour
i
Oven Roasted Root Vegetables
3 kūmara
peeled
4 parsnips
peeled
4 carrots
peeled
4 Tbsp crème fraîche
2 Tbsp hazelnuts
chopped
Method
To Slow Cook Beef
To Roast Vegetables
To Serve
1
Preheat the slow cooker for 20 minutes.
Start Timer
2
Rub the beef with a little oil and the dukkah mix.
3
Place in the preheated slow cooker and pour around the warmed stock.
4
Cover with the lid and cook for 4½ hours on high or 7½-8½ hours on low.
Start Timer
5
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.
Start Timer
6
Meanwhile, preheat the oven to 190°C.
Nutrition Information per Serving (483g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2095
Protein
50.6g
Total Fat
17.9g
Saturated Fat
6.6g
Carbs
30.1g
Sugars
13.2g
Sodium
214.3mg
Iron*
5.8mg
* Percentage of recommended daily intake (Aust/NZ)
