This is an easy one for the pot roast. It can be further worked and some very tender pan fry steaks are hiding under the silverskin!
Rub the Bolar with olive oil and season with cracked pepper. Heat the pan, brown the Bolar on all sides. Remove the bolar and set aside. Add a tablespoon Olive Oil into a large saucepan. Add the garlic and onion to the pan and saute until soft. Stir in the wine, scraping up any brown bits. Return the Bolar to the pan, add tomatoes, herbs, salt & pepper to taste. Bring to a simmer. Lower the heat. Cover and cook for 30 minutes. Turn the Bolar, add the stock and vegetables. Check the seasoning. Bring to a simmer. Maintain the simmer on low heat. Cover and cook for an hour. Turn the Bolar every 20 minutes and check the fluid level.
When done, transfer to a serving dish, remove the netting, spoon some liquid over the Bolar and vegetables and serve with the remaining liquid at the table.
** Can be cooked in the slow cooker after browning the Bolar and the onion.