Slow-cooked Bolar with Tarragon & Red Wine

Method:

One of the most popular roasting cuts in our house is the  Bolar Roast.  From the shoulder of the animal, naturally it has a fantastic flavour (remember: the parts of the animal that do the most work are going to have the most flavour, but these are going to be tougher).  This is why the Bolar Roast is perfect as at pot roast. cooked in the slow cooker.

Pre heat the oven to 145°C.

Evenly season the meat all around with salt, pepper and oil. It’s easier to do this by placing the beef on a large plate and then rubbing around.

In a hot pan (cast iron would be perfect) with a little oil, put the beef in and sear evenly on all sides until the outside is completely caramelised. 

Remove the beef from the pan and set aside.  In the same pan add the onions, garlic, baby potatoes and thyme.  Once again cook until you have a good caramelisation.

Once cooked, place the onion and potato mixture into the bottom of a deep casserole dish but keep the pan on the heat.

Remove the excess oil from the pan and deglaze (add and reduce by half) with the red wine and worcestershire sauce.

Put the beef into the casserole dish on top of the onion and potato mixture and pour over the cooking liquor (scraping all the good bits from the pan).  Add the beef stock too.

Place the lid on the casserole dish and braise in the oven for 3.5 hours.
After the 3.5 hours is up, remove the lid and gently add the baby carrots and cherry tomatoes.  Return the lid and cook for a further 30 minutes.

Once cooked, remove the dish from the oven and allow the beef to rest for up to 1 hour in a warm environment. 
By now all of your veggies will also be tender.  Mix through the chopped herbs, carve your meat and serve with that generous glass of red wine!