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Slow cooker beef bolar blade with gravy served on mashed potatoes with peas and broccolini, with extra gravy in a jug

Slow Cooker Beef Bolar Blade with Rich Gravy

Tender slow cooked beef with a rich, glossy gravy made from the cooking juices. Simple, reliable, and full of flavour.
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Prep Time:20 minutes
Cook Time:9 hours
Course: Dinner
Cuisine: Australian
Keyword: beef bolar blade recipe, roast beef with gravy, slow cooker beef bolar blade, slow cooker roast beef
Servings: 4 to 6
Author: Kate Brodhurst

Ingredients

  • 1.5kg - 2kg beef bolar blade roast
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 2 large onions, thickly sliced
  • 3-4 cloves garlic, lightly smashed
  • ⅓ cup hot water
  • 2 teaspoons beef stock powder (or 2 beef stock cubes)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 sprig fresh rosemary (or 1 teaspoon dried rosemary)

gravy

  • 2 tablespoons gravy powder (Maggi is our favourite)
  • ⅓ cup hot water

Instructions

  • Heat oil in a pan over medium high heat. Season beef all over with salt and pepper then brown well on all sides. Remove and set aside.
  • In the same pan, cook the onions until softened and lightly browned, about 5 minutes. Add garlic and cook 1 minute.
  • Transfer the onions and garlic to the slow cooker, then place the beef on top.
  • Mix hot water, stock powder or cubes, Worcestershire sauce, balsamic vinegar, and tomato paste in a jug. Pour over the beef and tuck the fresh herbs around it or if using dried, simply sprinkle over the top.
  • Cover and cook on low for 8 to 9 hours or high for 5 to 6 hours or until the beef is cooked and tender. Remove the beef and set aside to rest whilst preparing the gravy.
  • To make the gravy, strain the cooking liquid from the slow cooker into a saucepan, pressing the onions to extract flavour. Bring to a rapid boil and cook for 5 minutes to slightly reduce.
  • In a jug, whisk the gravy powder with ⅓ cup hot water until smooth. Slowly pour into the boiling liquid, whisking constantly, until the gravy thickens. Simmer for 1 to 2 minutes, then remove from heat.
    TIP: If the gravy is thinner than you like, simmer for a few more minutes or add a little extra slurry.
  • Slice the beef and serve with gravy and your choice of sides.

Notes

  1. MEASUREMENTS: We use Australian measurements. 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml and 1 cup equals 250 ml.
  2. HERBS: Fresh herbs give a cleaner, deeper flavour. Dried herbs work well if that’s what you have. Use less dried as they are more concentrated.
  3. BROWNING: Brown the beef well to build flavour. Cook the onions in the same pan to pick up all the browned bits.
  4. GRAVY: The cooking liquid forms the base of the gravy. Reduce it first, then add the slurry slowly while whisking to control thickness.
  5. RESTING: Let the beef rest for at least 10 minutes before slicing.
  6. LEFTOVERS: Store in the fridge and reheat gently. The flavour improves the next day.