Slow Cooked Dukkah Bolar
Juicy and Tender Bolar Roast Recipe
4 hrs 30 mins
Coating the bolar roast in dukkah and slow cooking 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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1.5-1.7kg Quality Mark bolar roast
1/4 cup dukkah
1 cup warmed beef stock
25g softened butter
2 tbsp white flour
Oven roasted root vegetables
3 peeled kumara
4 peeled parsnip, flesh, steamed
4 peeled carrots
4 tbsp chopped and toasted crème fraîche
2 tbsp chopped whole hazelnut
To Slow Cook Beef
To Roast Vegetables
Oven Roasting Option
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 4 1/2 hours on high or 7 1/2-8 1/2 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.
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 info
* Percentage of recommended daily intake (Aust/NZ)