Slow Cooked Bolar Roast with Dukkah Topping

Ingredients

  • 1.5-1.7kg Bolar roast
  • 1/4 cup dukkah
  • 1 cup beef stock, warmed
  • 25g butter, softened
  • 2 Tablespoons flour
  • 3 red kumara, peeled
  • 4 carrots, peeled
  • 4 Tablespoons creme fraiche or sour cream
  • 2 Tablespoons roughly chopped toasted hazelnuts

Method

  1. Preheat slow cooker for 20 minutes
  2. Rub the roast with a little oil and the dukkah
  3. Place in slow cooker and pour the warmed stock around
  4. Cover and cook for 4 1/2 hours on high or 7 1/2-8 hours on low
  5. Make a paste with the butter and flour; whisk into the juices 30 minutes from the end of cooking, on High
  6. Preheat oven to 190C
  7. Cut the veges into long slices lengthwise and place in a large bowl
  8. Toss with a little oil and desired seasoning
  9. Roast for 40-45 minutes until crisp and golden
  10. Remove meat from slow cooked, then cover with foil and a tea towel
  11. Rest for 20minutes, then slice across the grain
  12. Meanwhile place roasted veges in a shallow dish and top with creme fraiche and hazelnuts
  13. Pour sauce into a warmed jug and serve alongside

Notes

Leftover slices are perfect for sandwiches