super slow roast

super slow roast

Slow roasting is my preferred roasting method because it has a much bigger window of ‘doneness’ than a fast roast. Making it almost fool proof. The roast in the picture is a leg of lamb but vegetarians, there are plenty of options for you in the variations!

serves 4 or more
500g (1lb) vegetables, chopped
1 joint of meat or ‘roasting’ veg
1-2 tablespoons flavouring, optional
1/2 cup liquid

1. Preheat oven to 150C (300F).

2. Place veg in a large casserole dish. Rub meat with extra virgin olive oil then sprinkle over the flavouring, if using. Season.

3. Place meat on top of the veg and add the liquid. Cover and roast for 4-5 hours or until the roast feels soft when pushed with your finger. Check after 4 hours and if the pot is drying out and another 1/2 cup water.

variations

vegetables – carrots, baby carrots, whole head garlic, onions, parsnips, potatoes, red capsicum (bell peppers), celeriac, fennel.

joint of meat – leg of lamb, shoulder of lamb, pork shoulder (depending on side increase cooking time to 5-6 hours), lamb neck, pork neck, beef shin, duck, whole chicken, beef short ribs, pork belly, osso buco, pork ribs.

‘roasting veg’ – butternut pumpkin (squash) cut in half lengthwise, portabello or field mushrooms (1-2 per person), 2 eggplant cut in half lengthwise. Check veg every hour. Should only take 1-2 hours total.

flavouring – secret spice blend, cumin seeds, coriander seeds, fennel seeds, rosemary, thyme, sage, smoked paprika, chilli flakes or powder (decrease to 2 teaspoons or less).

liquid – water, stock, white wine, red wine, champagne, tomato puree.

leftover potential?

Brilliant. Part of the joy of roasts is having leftovers for lunches!

problem solving guide

tough meat – keep cooking until you’re happy. 5 hours usually does it but if your oven was a little ‘slower’ it may take 6-7 hours.

too dry / burning – it’s a good idea to check in every few hours and add more water if the roast is drying out.

dry meat – if the meat is soft but feels dry, it means you’ve used a lean cut of meat. Slightly fattier cuts work better for roasting, I find. For now, make sure you serve a sauce on the side or drizzle the meat generously with a good peppery extra virgin olive oil.

meat not browning – if the meat is cooked but the colour isn’t brown enough for you, remove the lid and cook for another 20 minutes to 1/2 hour to colour up.

too bland – season with salt & pepper. Next time use a better quality piece of meat.

serving suggestions

Slice and serve the meat or roasting veg with the accompanying veg on the side and any pan juices poured over. Lovely with some braised greens or a green salad. A sauce of some sort can also be lovely. I love hummus or simply natural yoghurt seasoned with salt & pepper.

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