Bolar Pot Roast

Ingredients

  • 1-1.5kg bolar pot roast
  • 1 tbsp fresh thyme, chopped
  • 1 carrot, peeled and chopped
  • 1 onion, peeled and chopped
  • 2 stalks celery, peeled and chopped
  • 1 apple, peeled and chopped
  • 1 cup beef stock
  • Salt and pepper
  • 1 tsp black bepper
  • 2 tbsp oil
  • 1 tbsp parsley, chopped
  • 1 cup cider
  • 2-3 tbsp golden syrup
  • 2-3 tsp cornflour
  • 1/2 tbsp butter

Method

  1. Sear bolar in hot oil until well browned.
  2. Place vegetables and apple in a deep oven-proof dish; sit the bolar on top.
  3. Season with pepper; sprinkle with herbs and golden syrup.
  4. Cover, then bake at 140°C for 30 minutes per kg.
  5. Remove meat; strain juices.
  6. Add cider and beef stock to juices; simmer until halved in volume.
  7. Mix cornflour to a paste with water; stir in.
  8. Cook until lightly thickened.
  9. Season, then whisk in butter a small piece at a time.

Notes

Serve the beef sliced with winter vegetables and the jus.