Bolar Blade Pot Roast

Preheat oven to 160°C (140°C fan-forced). Brush beef with half the oil. Season. Heat a large ovenproof casserole dish over high heat. Cook beef for 6-8 minutes or until browned all over. Set beef aside on a plate.

Add remaining oil to same casserole dish and reheat over medium-high heat. Cook onions, carrots and celery for 4-5 minutes or until softened. Add wine and cook for 2 minutes. Add stock, bay leaves and thyme and bring to the boil.

Return beef and any juices to the dish, cover and cook in oven for 2 hours or until cooked to your liking, turning beef halfway through cooking. Add potatoes and zucchini to dish for remaining 30 minutes of cooking. Set beef aside on a plate loosely covered with foil to rest for 15-20 minutes.

Pour sauce into a medium saucepan and simmer over medium-low heat for 10 minutes or until reduced by half. Remove bay leaves and thyme stalks.

Slice beef and serve with vegetables, sauce, steamed greens and mint sprigs.