Melt-In-Your-Mouth Tender: How to Cook the Perfect Bolar Blade Roast Beef

As a beef loving home cook I’m always on the hunt for flavorful budget-friendly roast options. Recently, I discovered the bolar blade roast – an underappreciated cut that delivers incredible tenderness and taste when cooked properly.

In this article, I’ll walk through my simple method for cooking up fork-tender, delicious bolar blade roast beef using an easy recipe from Australian Beef. With just a few basic ingredients and steps, you’ll have a roast the whole family will love.

What is a Bolar Blade Roast?

The bolar blade roast comes from the shoulder area specifically the shoulder blade muscle. It’s a well exercised area which means the meat has great flavor. When braised low and slow this relatively inexpensive cut becomes succulent and tender.

Here are some key benefits of a bolar blade roast:

  • Very affordable – Costs much less per pound than prime rib roasts.

  • Tons of flavor – All that muscle work means lots of beefy, savory taste.

  • Tenderizes beautifully – Long, moist cooking transforms the meat into pull apart tenderness.

  • Feeds a crowd – Full roasts range from 4-6 pounds for plenty of servings.

  • Versatile – Slices nicely for sandwiches or shreds easily for tacos or pasta.

Shopping List for Bolar Blade Roast Beef

The good news is you likely have most of the ingredients on hand already:

  • 1 bolar blade roast, about 2.5 lbs
  • Olive oil
  • Onion, carrot, celery
  • Red wine
  • Beef broth
  • Herbs like thyme and bay leaf
  • Potatoes and zucchini (optional)

Now let’s get cooking!

Step-by-Step Instructions for Bolar Blade Roast Perfection

Follow these simple steps for an insanely tender, fall-apart roast:

1. Prepare the Roast

  • Pat the roast dry and trim off any excess fat.

  • Brush all over with olive oil and generously season with salt and pepper.

2. Brown the Roast

  • Heat oil in a large Dutch oven or braising pot over high heat.

  • Sear the roast on all sides until well browned, about 6-8 minutes total.

  • This adds a lovely crust and tons of flavor.

3. Cook the Aromatics

  • Remove roast and set aside temporarily.

  • Add more oil to pot along with onion, carrots, and celery. Cook for 4-5 minutes.

4. Braise the Roast

  • Pour in wine and scrape any browned bits from the bottom.

  • Add beef broth, herbs, and seared roast along with any juices.

  • Bring to a boil, then cover and braise in a 160°C oven for 2+ hours.

5. Add Potatoes and Zucchini

  • After 2 hours, add halved potatoes and zucchini slices.

  • Cook 30 minutes more until veggies are tender.

6. Rest, Slice and Serve

  • Remove roast and let rest 15 minutes before slicing thickly against the grain.

  • Spoon over braising liquid for amazingly tender, fall-apart beef.

The end result is a budget-friendly roast with melt-in-your-mouth tenderness and incredible depth of flavor. I like to serve it with buttery mashed potatoes or fresh crusty bread to soak up the juices. The leftovers also make amazing French dip sandwiches or beef tacos.

Here are some extra tips for bolar blade roast success:

  • Ask the butcher to tie the roast for you to maintain shape as it cooks.

  • Add fresh herbs like rosemary or thyme for flavor.

  • Cook low and slow – at least 160°C oven for 2+ hours.

  • Let rest before slicing to allow juices to redistribute.

  • Save the braising liquid for gravy or sauce.

So don’t miss out on this underrated beef cut! The bolar blade roast delivers the ultimate combination of affordability, ease of cooking, and melt-in-your-mouth tenderness.

Winter Warmers Bolar Blade Roast


Is bolar blade tender?

A pot roast made from bolar blade is a tasty treat. This inexpensive cut is particularly tender and tasty when roasted, turned into steaks, thinly sliced for sandwiches or sliced for stir-fry dishes.

What is bolar blade roast good for?

Beef Bolar Blade It does a lot of work during the steer’s lifetime, and is thus tough & has a lot of connective tissue, but also excellent flavor. It’s a great lower-cost cut for pot roasting (braising), cutting stew meat, or grinding into 90/10% Lean/Fat ground beef.

What is another name for 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.

What temperature should blade roast be cooked at?

(Larger cuts may require higher heat and longer cooking times.) Remove the roast from the oven when it reaches its finished temperature – 145ºF (63ºC) for medium-rare, 160ºF (71ºC) for medium or 170ºF (77ºC) for well done.

What is a Bolar roast?

A bolar roast is cut from the shoulder blade and sometimes called a bolar blade roast. It’s made up of several muscles containing layers of fat and connective tissue which break down during the cooking process. The bolar roast can also be diced to use for slow cooking in casseroles and stews. Best cooking methods – Slow Cooking, Roast

How do you cook a Bolar steak?

Spread the onions, carrot, garlic and thyme across a large roasting tray with a roasting rack. Pour in the red wine and beef stock, making sure to cover the whole tray. Cover bolar blade with oil, season with rub making sure to cover every side. Place bolar blade on roasting rack, place in oven.

How do you make a beef blade roast?

To make this beef blade roast recipe you will need a roasting tin with a rack that slots over the top. You will also need a large frying pan, a saucepan, and a roasting tray. You’ll need an additional saucepan to steam the peas, unless you have a steamer or you cook them in the microwave.

Can you cook Bolar roast in a crock pot?

A bolar roast is best slow roasted in the oven or crockpot. If you choose to dice the meat into cubes then you can use it in the slow cooker as a casserole or stew. Beef, forequarter bolar, separable lean, raw (100g) Consider nutrition information of other ingredients added while cooking. Source:

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