How To Roast Almost Anything In The Oven: A Guide To Traditional Slow Cooking

Mar 11

If you know how to make a roast, you can pretty much eliminate any stress you have about how to make cheap cuts tasty, make time for meal prepping, being able to afford more meat, or just knowing what to make when you don’t want to get all your pots and pans dirty.

Once you have it down, you’ll see why slow-cooking meat has been a go-to technique for hundreds and hundreds of years!

Step One:

First: Preheat oven to 250

Next:

Chose What Meat You Want To Slow Roast:

COOKING FUN FACT: WHEN YOU SLOW COOK ANYTHING WITH THE BONE IN, IT WILL BRING OUT MORE FLAVOR!

Beef Roast:

Chuck
Eye of Round
Rump Roast
Etc.

Other Cuts:

Pork shoulder
Pork butt/roast
Venison roast
Short ribs
Brisket
Beef/Lamb shank (Osso Buco) Oxtail
Lamb roast

I haven’t used some of these cuts personally, but essentially, anything with what’s called “connective tissue” will break down while cooking and will work for slow cooking.

Step Two:

Chose What Meat You Want To Slow Roast:

Season/Sear Your Meat

Pick Your Seasoning:

Get creative and use whatever seasoning you think may work. It’s okay to take risks in the Kitchen!

My Quick Seasoning Recommendations:

Option 1:

Season your cut of meat generously on all sides with Real Salt and Pepper (Classic and delicious!)

Option 2:

Cajun Seasoning - Page Number Taco Seasoning - Page Number

Season your cut of meat generously on all sides with one of these seasons or whatever you see fit! I’ve tried these two and had tasty results. :)

Pick Your Seed-Oil-Free Searing Fat:

Butter
Tallow
Ghee
Lard
Bacon Grease
None (if you have a super fatty cut of meat)
100% Pure Avocado Oil

1 - Add dutch oven or oven-safe pot (with lid) to stove top and heat fat of choice over medium-high heat until hot.

2 - Add the meat into oil/fat and sear on all sides until the meat gets a nice sear or ‘crust’ texture

Step Three:

Sautee Veggies - Optional

Remove meat from Dutch oven or oven-safe pot and and sauté one or more of the following:

Diced/Chopped Onions, Minced/Chopped Garlic Etc.

If you want to saute diced potatoes and diced carrots for a more modern technique, you can do that here and add them in again later during the recipe.

Step Four:

Add meat back into the pot if removed and choose your cooking base liquid.

Bone broth (my favorite!)
Water
(You can use Stock/Broth, too; I just don’t.)

Add enough base/liquid to cover the meat about halfway.

Step Five: Optional

If you want to add one or more of the following fresh herbs, add them here!

Fresh thyme
Fresh rosemary
Fresh sage
Fresh bay leafs
Any other aromatic herb you’d like

Step Six:

Start Slow Cooking!

Cover the pot/dish and bake the meat for 4-6 hours based on your desired internal temperature. (Most people wait until the meat flake apart early when you stick a fork in it)

Note: When To Add The Veggies!

Once your roast has cooked halfway through, add one or more of the traditional vegetables you see fit.

Potatoes/Sweet potatoes Carrots
Onions
Peppers
Celary

(If you saute them first, you can re-add them here.)

Serve hot and enjoy! Finding perfect seasonings and texture preferences may take a few tries, but you will get the hang of it!

PRO TIP:
Enjoy with a buttery piece of our seed-oil-free simple loaf! Meat and bread can’t be beaten!
:)

cookingguidesmeat

Cassidyy Atkins