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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) .
1 cup sliced mushrooms. How to make Bolar Roast: Pat the meat dry then brown in the oil in a heavy fry pan. Combine the browned beef, wine, onion, carrots, mushrooms, bay leaf, pepper and garlic, in your slow cooker or crockpot. Cover and cook on low for 6-8 hours.