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Home/Main Meals /Slow Cooked Beef Bolar Roast with Smashed, Garlic and Sage Potatoes and Gravy

Slow Cooked Beef Bolar Roast with Smashed, Garlic and Sage Potatoes and Gravy

Recipe by Roz McIntosh

Serves 4-6


  • 1 Greenlea Butcher Beef Bolar Roast (1.5kg approx.)
  • 2 tbs olive oil
  • 2 onions (roughly chopped)
  • 4 cloves garlic (crushed)
  • 1 carrot (roughly chopped)
  • 2 sticks celery (roughly chopped)
  • 2 bay leaves
  • 1 large sprig of thyme
  • 500 ml Restore Beef Bone Broth
  • 2 tbs cornflour
  • 1 kg baby potatoes
  • 10 sage leaves
  • 4 cloves garlic (crushed)
  • 1 tsp flaky sea salt
  • 3 tbs olive oil


Preheat the oven to 160°C.

Heat a large cast iron casserole dish on a medium/high heat.  Add the olive oil.  Brown the roast on all sides, remove from the dish and place to one side.  Add the onions, garlic, carrot, celery, bay leaves, and thyme.  Sauté for 5 minutes.  Add the bone broth and stir well, scraping the bottom of the dish with a wooden spoon. Return the beef roast to the casserole dish. 

Put the lid on the dish and place into the oven to cook for 4 hours.  When the beef is tender, remove from the casserole dish and place on a serving platter and keep warm.

Pour the cooking liquor through a sieve into another pot.  Mix the cornflour with a little beef stock or water until liquid.  Pour this cornflour mixture into the cooking liquor and heat, stirring until thickened.


Boil the potatoes until soft and then drain.  Arrange the potatoes in a single layer in an oven proof dish. Smash the tops using a fork.  Sprinkle over the sage leaves, garlic, and salt.  Drizzle generously with olive oil.  Place into an oven heated to 200°C for 30 minutes until golden.