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Roast Bolar Beef with Mustard and Red Wine


  • 1.2kg Bolar Roast
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 6 pickling onions, peeled, halved
  • 4 sprigs thyme and extra leaves, to serve
  • 2 cups (500ml) beef stock
  • 1 cup (250ml) dry red wine
  • 2 large sweet potatoes, scrubbed, cut into batons
  • Steamed snow peas, to serve


  1. Preheat oven to 140°C fan-forced. Brush beef with half the oil. Season. Heat a large non-stick frying pan over high heat. Cook beef for 6-8 minutes or until browned all over. Transfer to a rack. Brush top of beef with mustard.
  2. Place onions, thyme, stock and wine in the base of a large roasting tin. Sit rack with beef over roasting tin. Cook beef for 50-55 minutes or until cooked to your liking. Set aside on a plate loosely covered with foil to rest for 15-20 minutes.
  3. Transfer onions and sauce to a saucepan. Simmer over medium-low heat for 15-20 minutes or until sauce reduces. Keep sauce warm.
  4. Increase oven temperature to 180°C fan-forced. Spread sweet potato onto a large baking tray, drizzle with remaining oil, season and cook for 15-20 minutes or until golden and tender.
  5. Slice beef. Reheat onions and sauce, if required. Serve beef with onions, sauce, sweet potatoes, snow peas and extra thyme.
  6. Any leftovers? Serve them up in a crusty bread roll with salad for lunch.

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