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Dijon Beef Pot Roast with Yorkshire Puddings
An economical pot roast deliciously scented with mild Dijon mustard...
Prep: 15 mins
Cook: 1 hour 30 mins or crockpot for 6-7 hours
Serves 8
Excellent source of iron
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Ingredients
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Method |
Nutrition Information Per Serving
Serving size: 287g| Energy kJ (kcal) | 1408 (336) |
| Protein (g) | 44.5 |
| Fat (g) | 10.2 |
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Saturated (g)
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3.6 |
| Carbohydrate (g) | 16.8 |
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Sugars (g)
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2.7 |
| Sodium (mg) | 272 |
| Iron (mg) | 5.9 |
| Zinc (mg) | 10.7 |
| Vitamin B12 (ug) | 5.2 |
| Vitamin D (ug) | 0.2 |
| Selenium (ug) | 16.7 |
- Crock pot instructions: Cook the mustard-coated bolar in a slow cooker/crock pot on low power for 6-7 hours. Rest before carving. Thicken the juices to a gravy in a saucepan.
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Comments & Reviews
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There are: 9 reviews, with an average rating of out of 5
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Hi Angie,
Sorry for the delayed reply. We have a delicious bolar roast recipe that is very popular here: https://secure.zeald.com/beeflamb/shop/mEAT%20MAGAZINE/Roast%20Bolar%20with%20Homemade%20Spice%20Rub?mv_pc=564 It is simple and easy to follow and delivers the most delicious tender tasty meat! Happy cooking :)
Posted by Beef + Lamb 2016-06-13 18:45:36
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Im new to the bolar roast cut. I have a piece bought at a bargain, only 600gm. I want to cook it for my fam 2moro. Please give me some advice so I can serve up a delish beef meal for my brood. Tastie and tender. Oven roast or slow cooker..so many differing advisors. . Do I brown do I baste do I what??? Please
help
Posted by Angie 2016-06-11 00:03:01
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Hi Judy,
Topside should substitute nicely. Use a meat thermometer to make sure you get the degree of cooking just right for your liking. Check out the temperatures on this page : https://secure.zeald.com/beeflamb/COOKING%20METHODS/roast?mv_pc=5583
Posted by Beef + Lamb New Zealand 2014-11-26 15:22:30
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Not boar, grr to auto spell, it is meant to be bolar.
Posted by Judy Thomas 2014-11-26 15:18:58
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I couldn't get boar, I have to use topside instead, do I need to cook it longer? It is same weight, 1.5kg
Posted by Judy Thomas 2014-11-26 15:16:19
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I am just about to make this again - it was amazing. Everyone loved it and the leftover meat (it was quite a big bolar roast) made for great sandwiches the next day! Brilliant recipe and so easy!
Posted by Annette Walker 2014-09-08 08:42:17
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Hi Carina. You pour the beef stock over the meat before covering and putting in the oven
Posted by Missy 2014-08-14 14:48:43
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What do you do with the beef stock in this recipe?
Posted by Carina 2014-08-14 14:48:28
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potted roast
Posted by leanne Haglund 2014-08-14 14:48:09
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Please wait|
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Brown the bolar well in a dash of oil over a high heat. Transfer to a deep, stovetop-proof casserole dish. Season with ground black pepper.
Mix together the mustard and garlic, spread over the top of the bolar. Pour in the stock and cover.
Bake in the preheated oven for 1½ hours. Remove the meat from the dish and set aside, covered with foil, to rest for 15 minutes before carving.
Mix the gravy powder with a dash of water, stir into the cooking juices and simmer over a low heat for 2-3 minutes.
Carve the beef into thin slices and serve with the gravy, Yorkshire puddings and your favourite vegetables.
For the Yorkshire Puddings
Sift 1¼ cups of flour and a pinch of salt into a bowl. Beat 2 eggs and 1¼ cups of milk together and whisk into the flour to make a smooth batter. Add ½ tsp oil to each of 12 muffin tins and heat for 3-4 minutes in a 220ºC oven. When fuming hot, divide the batter evenly among the tins. Bake for 10-12 minutes or until well-risen and golden.