Slow Roast Beef, Turkey, or Chicken ~ Roast Once, Eat Twice or Thrice!

~ Slow Roasting ~ 

An Uber Simple Method for Preparing Super Tender Meat


Slow Roasting meats is a fool proof method for preparing beef roasts.  However, nearly any type of meat can be slow roasted.  Typically, the meat ~ whatever you may be preparing ~ is placed in an oven at a very high temperature for the first 15-20 minutes.  This sort of sears the outside of the meat.  The temperature can then be turned down either in increments, or all the way down to roast ~ covered or uncovered ~ for several hours.  Often, the longer the better.  You can't really over cook a roast when prepared with the slow roast method!  I'm always amazed how pink the meat is on the inside, despite being in the oven for nearly 6 hours!

This is the ideal cooking method for busy people!  Put it in the oven, then go about your day.  Come home to a ready-made meal!


This was a Rump Roast (I believe) otherwise a Bottom Round Roast.  It's leaner than
the Chuck Roast we often buy, but I like the flavor.  I did add a little of the Beef Bone Broth,
including the nice layer of fat from on top to the roasting pan.  Very nice flavor, and very tender!



We prepare a slow roasted roast beef so often, we have made several videos about it, including one recently, which you can watch, below.   Unfortunately, in that video, I must not have recorded the very first part as I thought, because I never found the footage.  But, the recipe is in there, and you can see how pink the meat comes out in the video, and in the pictures, below.

In the past, we've done this same method for whole chickens, and turkey breasts.

Turkey breast is such a lean meat that it benefits from a dry brine first.  (A wet brine would involve leaving it in a bucket of salt water.)  Place the turkey breast  in your roasting pan.  Squeeze fresh orange or lemon all over, which helps tenderize the meat.  Generously season with salt all over, and any poultry seasonings you like, such as dried sage or thyme.  Let it sit uncovered in the fridge over night.  It can sit there a couple days if needed.

When it comes time to roasting a leaner meat like turkey breast, I will add pats of butter all over the breast, especially under the skin.

Another way that I have slow roasted turkey breast is in a pan on top of sliced apple, celery and onion, which gives the turkey a nice flavor.  (Third picture, below.)

Here are a few of our Slow Roasted Turkey Breasts we enjoyed during the last year or so.






VERY MOIST!


Whatever roast beef, or other type of meat you are using, it helps to let it sit out for 15-20 minutes before roasting to come up to temperature.  That being said, one commenter on the YouTube video mentioned putting the meat in frozen and letting it roast at 280º (I think that's what she mentioned) the entire time.  She cranks up the heat to a broil at the very end of the cooking time. A similar method, in reverse.

We typically prefer to leave our beef roasts uncovered, which helps it to remain pink, and not over cook.

In the past, we would satué onions in our good ole durable and fairly beat up Le Crueset Dutch Oven Pot  in some (homemade) beef tallow first, then place the roast on top, cover it and place it in the oven.  You can chopped vegetables and some bone broth to the pot to make a more traditional pot roast.  Cover once you turn the heat down.

If roasting a turkey breast, you may need to loosely tent foil over the top once it has reached it's desired browning, but still needs more cooking time.

Each will yield a slightly different finished roast.  It depends on the meat you are using, and what you prefer.  







So many ways to vary your slow roast!

One thing is for sure, this is a great method for preparing super tender meats.  As I've said here and elsewhere, when you plan ahead, you can roast once, and eat twice or thrice!

Even in this summer heat, the oven is only at a high temperature for a brief amount of time.  The low heat doesn't heat the apartment up too much.  Just the same, we like to put a couple different beef roasts in at one time so we have meals ready for the week.  In the past, we have roasted a chicken and beef, or two whole chickens at one time.  Why not?  We go through it fast enough.

Plus, the meat seems to taste even better the next day!





Two roasts prepared together



Have sliced meat with some bone broth, and anything else you like and you are good to go.  Super simple meals.  

A super gelatinous, collagen-rich Pressure Cooked Beef Bone Broth




Slow roasting is the quintessentially ideal method for busy moms, or working students.  Who doesn't love to come home to a meal, ready and fresh from the oven?  And, it really is just as good cold the next day or two ~ or three!


Slow Roasted Roast Beef:


1-2 Beef Roasts, cut of choice ~ Chuck Roast is fattier, Rump Roast, or Bottom Round are leaner
Balsamic vinegar ~ About 2 tsp. +/- depending on the size of the roast, optional
Salt
Any other seasoning: (Try smoked paprika, cumin, rosemary, mild chili powder, or pepper if desired)
Optional: Broth*, water, &/or a little  beef tallow
The Pressure Cooked Beef Bone Broth is Perfect for this!

Place your roast beef in a roasting pan.  

Drizzle with some balsamic vinegar.  I cover the top with my index finger and drizzle a bit on top, then rub it around.  Season generously with salt, rubbing it in as well.  Add any other desired spices, or just use salt.  I mostly just use salt these days.

This can be done a day ahead, and left in the refrigerator, uncovered.

When ready to roast, let the roast come up to room temperature while the oven preheats.  Preheat oven to 450º, or up to 500º, depending on your oven.

Place the roast in uncovered, for about 15 minutes.

If after 15 minutes, it has a nice even browning on top, turn the heat down.  I like to turn it to 250-275º for another 20-30 minutes.  Then I turn it to under 200º (about 175º) for the duration. 

Let it roast for 5-6 hours, or longer if needed.

Before turning the roast down really low, you can add a half cup or so of broth, and/or a little tallow.  This makes a nice 'gravy' which can be enjoyed directly on the meat, or stirred into some Beef Bone Broth.



Experiment and see which methods you prefer.  Let me know your favorite methods in the comment section below.

Enjoy!

Here is the recipe in video:  More simple Low-Carb / Hypercarnivore Recipes Here.




          


Here is a recent shopping haul video, with a message at the end, "Don't Major in the Minors!"




          

1 comment: