Things You'll Need
2 to 2 1/2 lb. bolar roast
3 to 4 carrots
3 medium potatoes
2 medium onions
1/2 lb. fresh green beans
1 (10 oz.) can cream of mushroom or garlic soup
Bolar roast is a blade roast and has a tendency to be tough. You can cook it in many ways, but the way to make it tender is to slow cook it. This roast is great for pot roast or is also a very good roast for thin sliced beef for making sandwiches. You will want to plan ahead if you're planning on bolar roast for dinner, because it will take several hours to cook. Use some other simple ingredients to make an entire meal at once.
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Spray the inside of the slow cooker and the outside of the roast lightly with oil, then roll the roast in a mixture of salt, pepper and garlic powder. Place the roast in the slow cooker.
Wash fresh carrots, potatoes and green beans thoroughly. Peel the vegetables if desired and cut the ends off of the carrots and beans. Peel the onions and cut all the vegetables to bite size or slightly larger pieces and place them around the roast in the slow cooker.
Mix the can of mushroom soup with a 1/2 can of water and pour it over the roast and vegetables.
Cook on high 5 to 6 hours, stirring up the vegetables once every couple of hours. Flip the roast over halfway through cooking. The roast juices and soup will make its own gravy.
Take the roast out of the slow cooker and slice it to your desired thickness and place it on a tray. Spoon out the vegetables around the sliced roast. Pour the gravy over the roast or in a gravy bowl and serve with warm rolls.