A bolar roast is a cut of beef which lies next to the ribs near the shoulder. It is a solid three-cornered piece of meat. It is more tender than other blade cuts and makes an excellent roast.
The roast can also be cut into cross-cut blade steaks or strips for stir-fry dishes. It is best to slow cook this cut of beef as it is taken from the shoulder and has more muscle, which makes it considerably tougher than other cuts. The bolar roast is popular in Australia and New Zealand. More common types of roasts in the U.S. are rump roasts or bottom sirloins.