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An online meat company describes it as follows `The bolar blade comes from the shoulder and is the ideal cut for a beef pot roast. It has a lot of connective tissue that softens and becomes tender when simmered gently for a long period of time.`(www.Meatdirect.co.nz) .
The cuts used for London Broil are typically large cuts of large muscles, with the fibers running the length of the cut. The shorter you cut these fibers the more tender the meat will be. So slice as thin as you can across the fibers. Return the sliced beef to the plate with all the juice, and spoon it over the top.