Kitchen Creations

Braised Beef Bolar Roast with Pumpkin and Mushrooms

Recipe developed by Alanna Marise

Preparation time: 30 minutes, Cooking time: 8 hours

The main benefit of slow cooked meals is that they are very easy to throw together and can leave even the amateur cook feeling like a ground-breaking chef. This particular recipe was created in the supermarket aisle. We went shopping without a dinner plan that afternoon and ended up just buying random ingredients we thought would go well in a slow cooker dish. The end product comes out with a casserole consistency. The carrots and potato will have melted to soft, dissolve on your tongue state and soaked up the flavour of the sauce after 8 hours of slow cooking. If you try this recipe please comment with your feedback on how you found the recipe!


  • 1 Beef bolar roast
  • 1 medium brown onion
  • 1T crushed garlic or 2 cloves diced
  • 1 400g can crushed tomatoes
  • 1 c red wine
  • 1c beef stock
  • 500g white button mushrooms
  • 500g pumpkin
  • 2 carrots
  • 2T flour
  • 1T smoked paprika
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 red capsicum
  • 6 medium potatoes, cubed
  • 1 T butter
  • 1 c grated cheese
  • 2/3 c milk
  • Salt and pepper


1. Cut the beef bolar roasts into 2cm cubes, trimming off any excess fat.

2. Oil a hot frying pan then fry the meat in batches until browned. Season with salt and pepper as cooking. Make sure the pan is hot as you do not want to lose the juices from the meat, frying it in batches will also mean the meat has more contact with the pan and will retain their juices. Make sure you do not turn the meat too often.

3.  Once all the meat is browned, place in slow cooker dish.

4. Slice the mushrooms and roughly dice the onion (it is better if the pieces are of a medium or large size)

5. Re-oil the frying pan and add the onions and mushrooms. If you are using garlic cloves add them now. Be generous with the oil as the mushrooms and onion will soak it up.

6. Add the canned tomatoes, crushed garlic, wine, smoked paprika and flour and fry until the red wine has reduced. Should take about 5 minutes.

7. Place this mixture in the slow cooker dish.

8. Skin and dice the pumpkin into 3-4cm cubes, chop the carrots and place in slow cooker.

9. Mix one teaspoon of beef stock in 1 cup of boiling water and tip into slow cooker dish.

10. Add the bay leaves and cinnamon stick last, turn on the slow cooker on the low setting and cook for 8 hours.

snapchat-782589846550718164911. 30 minutes before your ready to eat your meal, slice and stir the capsicum into the slow cooker then re-lid.

12. Boil potatoes, and when done mash with a tablespoon of butter, cheese and milk. We decided to leave the skins on the potatoes this time around as it adds an extra bit of texture and can be a bit more fun


Have you tried this out? Be sure to tag me in any and all Instagram posts if you give this a go! (@lana_holla and #splatteredapron) I would love to see how yours turns out!


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