• 1½ kg bolar blade roast

  • 3 large cloves garlic, crushed

  • 1 tbsp thyme leaves

  • ½ bunch extra of thyme

  • 2 tbsp olive oil

  • 16 whole baby brown onions, unpeeled

  • ½ cup balsamic vinegar

  • 1 cup full bodied red wine

  • 2 tbsp brown sugar

  • 15g unsalted butter

  • roasted potatoes and steamed green vegetables to serve


  • 1.

    Preheat oven to 160ºC. Brush the beef roast with a little oil and season well with salt and pepper. Mix together the garlic, thyme and olive oil. Rub over the top of the beef.

  • 2.

    Place beef into roasting dish with the onions and the half bunch thyme. Pour over the balsamic vinegar and red wine. Roast for 75 minutes for rare, 90 minutes for medium and 105 minutes for well done. For ease and accuracy use a meat thermometer.

  • 3.

    Remove beef from oven, loosely cover with foil and rest for 20 minutes. Place the onions in a serving dish.

  • 4.

    Add the brown sugar to the roasting dish, place on cooktop and stir to dissolve over a low heat. Add the butter and stir until just melted. Strain liquid through a fine sieve. Slice the beef and serve with the red wine juice, onions, roasted potatoes and steamed green vegetables.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 260kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 18g
  • Carbohydrate 21g
  • Sugar 11g
  • Sodium 80mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.

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