Slow Cooked Dukkah Bolar
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Slow Cooked Dukkah Bolar

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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.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 4 hours 30 mins Cook: 4 hours 30 mins
Serves 8 Serves 8
Good source of iron Good source of iron
Low Sodium Low Sodium
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  • 1.5kg - 1.7kg Quality Mark 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


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.

To serve

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.

See tips & tricks for oven roasting recipe.
  • Suitable Cuts
  • Nutrition
  • Tips & Tricks
BL mEat13 BeefBolarRoast




Nutrition Information Per Serving

Serving size: 483g
Energy kJ (kcal) 2139 (511)
Protein (g) 39.7
Fat (g) 51.1
Saturated (g) 6.6
Carbohydrate (g) 29.8
Sugars (g) 13.3
Sodium (mg) 247
Iron (mg) 5.5
Zinc (mg) 8.4
Vitamin B12 (ug) 3.8
Vitamin D (ug) NA
Selenium (ug) 2.7

With minerals iron and zinc in the nutrition line-up, this dish deserves to be in your winter immune-boosting recipe collection.
  • 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.

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