For beef lovers looking for a flavorful, budget-friendly roast, the bolar blade is an ideal option. This cut delivers incredible tenderness and richness when cooked properly. In this guide, I’ll walk through my simple method for cooking a melt-in-your-mouth bolar blade roast beef.
What is a Bolar Blade Roast?
The bolar blade roast comes from the shoulder blade muscle in the chuck section of the animal. It’s a well-exercised area so the meat has great flavor from all that muscle work. When braised for hours, this relatively inexpensive cut transforms into a succulent, pull-apart tender roast.
Some benefits of choosing a bolar blade roast
- Cost effective – Less expensive per pound than prime rib roasts
- Tons of robust, beefy flavor
- Braises into fork-tender meat
- Feeds a crowd, with roasts ranging from 4-6 pounds
- Versatile for slicing, shredding, sandwiches
Shopping List
To cook up a perfect bolar blade roast, you’ll need:
- 1 bone-in or boneless bolar blade roast (2.5-4 lbs)
- Olive oil
- Onions, carrots, celery
- Dry red wine or beef broth
- Fresh herbs like thyme, rosemary, bay leaves
- Halved potatoes, onions, carrots (optional)
Step-by-Step Cooking Instructions
Follow my simple steps for guaranteed tender, fall-apart bolar blade roast beef:
1. Prepare the Roast
- Pat the roast dry and trim off any excess fat
- Rub all over with olive oil and generously season with salt and pepper
2. Brown the Roast
- Heat oil in a braising pot or Dutch oven over high heat
- Sear roast on all sides until browned, about 6-8 minutes total
- This adds lovely crust and caramelization
3. Cook Aromatic Veggies
- Remove roast and set aside
- Add onions, carrots, celery to pot; cook 5 minutes
4. Braise the Roast
- Pour in wine and scrape browned bits off bottom
- Add broth, herbs and seared roast
- Bring to a boil then cover and braise at 325°F for 2-3 hours
5. Add Potatoes & Carrots
- After 2 hours, add halved potatoes and carrots
- Cook 30 minutes more until tender
6. Rest, Slice and Serve
- Remove roast and let rest 15 minutes
- Slice against the grain into thick slices
- Spoon over braising liquid for insanely tender beef
Helpful Tips for Success
- Ask the butcher to tie roast for uniform shape
- Include herbs like thyme, rosemary, marjoram
- Cook covered at 325°F for at least 2-3 hours
- Let rest before slicing to redistribute juices
- Save braising liquid for gravy
Why You’ll Love Bolar Blade Roast
the easiest fall-apart blade roast: ingredients
- 2-2.5 lb boneless blade roast (sub in a chuck roast)
- 1 tsp salt
- 1 tsp dried basil (sub dried oregano)
- pepper to taste
- 3 cloves of garlic, minced
- 1 tablespoon toasted sesame seed oil (you can use extra virgin olive oil instead)
- 1/2 cup to 2 cups water or your favorite stock (you may need more or less depending on the size of your pan and the roast).
- 1 small red onion
- 3–4 carrots, cut in half lengthwise (I also like to use Nantes carrots)
the easiest fall-apart blade roast: how to
- First, get your vegetables ready. Cut up your onions and carrots and set them aside.
- Mix your spices together now, and then rub the mix all over your blade roast.
- Arrange the garlic minced on top of the roast and the sliced onions at the bottom of a roasting pan. Pour the toasted sesame seed oil or extra virgin olive oil over the roast’s top. Cover the roast with 1/2 cup of the water or stock. Save the other 1/2 cup for later.
- Set the oven to 425 degrees and put the blade roast in the roasting pan without covering it. Roast for 40 minutes without covering it.
- After 40 minutes, lower the oven temperature to 300 degrees. Take the roast out of the oven and add the last 1 1/2 cups of water or stock. Place the roast back in the oven, this time with its lid on, and roast for another hour.
- Once the hour is up, take the roast out again and add the carrots. You can also add more liquid if it seems low or dry; you want it to reach the bottom third of the roast. Cover the roast and put it back in the oven for another hour.
- When the second hour is up, take the roast out of the oven and flip it over so the other side can get crispy on the outside. put it back in the oven with the lid on for another hour and a half. When it’s done, it should be so tender that it falls apart. A knife or fork should be able to easily cut through it and even shred it. It WILL fall apart if you give it time. If you think it’s not tender enough, just put it back in for 30 minutes or more—sometimes an extra hour if the roast is bigger—until it’s the way you like it.
- Warm it up and serve it with cauliflower rice and the roasted carrots and onions from the pan.
Keep in mind that this blade roast can be cooked in a slow cooker for 7-8 hours on low or 4 hours on high.
Winter Warmers Bolar Blade Roast
FAQ
Is bolar blade good for roasting?
Beef bolar roasts are very tender and full of flavour – perfect for slow cooking or roasting as a delicious family meal! Serve with extra crispy roast potatoes, the ideal side for this roast beef winter dish.
How long do you cook a blade roast beef?
Cooking Instructions: Preheat your oven to 180C for 20 minutes. In the meantime sear all sides in a frying pan or BBQ for 2 mins each side. Then roast for 40min per kilo. Rest for 5-10 minutes before slicing.
What is a blade roast best used for?
The cut. The blade cut comes from the heavily exercised muscle in the shoulder section. It has a line of connective tissue down the middle, creating a tough steak best suited to a slow cooking or braising method to yield a tender result.
What is another name for a bolar roast?
The Bolar Roast is a lean forequarter cut, also known as blade roast. This beef roast is a finer textured meat, best cooked on a lower heat for a longer period of time or as a pot roast.