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Beef Blade Roast

Posted on April 04 2023

serves: 4-5 people


  • 1.2 kg Beef (Bolar Blade Whole)

  • 2 Tablespoons Olive Oil

  • 2 Tablespoons  Mustard

  • 6 Pickling Onions (peeled and halved)

  • 4 sprigs Thyme (fresh)

  • 500 ml Beef Stock

  • 250 ml Red Wine (dry)

  • 2 - 4 Potatoes (Scrubbed, cut into batons) Large

  • 2 Cups  Peas


  • Start by preheating the oven to 320 degrees Fahrenheit. Prepare the beef by brushing it with one tablespoon of the olive oil and seasoning it with a little salt and pepper. 

  • Place a large frying pan over a high heat, then add the beef. Cook it for 6 to 8 minutes, using tongs to turn it around so that all of the edges are browned. Once this is done, transfer the beef onto a rack over a roasting tin. 

  • Brush the top of the beef with the mustard. Put the beef stock, red wine, thyme and onions into the roasting tin with the beef sitting on top. Cook the beef for around 55 minutes. 

  • Once the beef is cooked, transfer it to a plate and loosely cover it with foil. Let the beef rest while you continue with the rest of the dish. 

  • Turn the oven up to 390 degrees Fahrenheit. Spread the  potato batons over a baking tray and drizzle them with one tablespoon of olive oil. Season them with salt and pepper, then cook them in the oven for 15 to 20 minutes.


  • While the  potatoes are cooking, transfer the contents of the roasting tin into a saucepan. Simmer for 15 to 20 minutes to reduce the sauce. 


  • Steam the  peas for 5 to 6 minutes, timing it so they will be ready at the same time as the potatoes and the sauce. 


  • Slice the beef, then serve with the vegetables. Don’t forget to give each plate a couple of onions from the sauce, drizzle some sauce over the meat, and put any remaining sauce in a jug on the table. 

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