Best Way to Slow Cook a Roast
Fall-apart, juicy, and tender—that’s how most people like their beef. And the best way to achieve these mouthwatering qualities is to slow cook it.
What Happens When You Slow Cook a Roast
Slow cooking is a method where the meat is cooked at a low temperature for extended periods. This technique allows the meat’s connective tissues to break down, producing a tender and juicy finished product.
The low and slow cooking method also helps to infuse the meat with the flavors of any seasonings or marinades. Plus, it doesn’t dry out the meat as quickly as high-heat cooking methods like grilling or roasting.
The 5 Factors That Determine the Perfect Slow-Cooked Roast
1. Cut of Meat
Like choosing the perfect steak, selecting the right cut of beef for slow cooking is crucial.
When roasting, you want to start with a cut that has ample marbling or fat throughout the meat. This will keep the roast moist and flavorful as it cooks. The best cuts for slow cooking are chuck roast, brisket, and rump roast.
Many may think grass-fed beef lacks the marbling needed for a succulent slow-cooked roast. But with the proper cooking method, grass-fed meat can still turn out tender and juicy.
Before slow cooking, seasoning your roast with a dry rub or marinade is essential. Doing this adds flavor and helps form a crispy crust outside the meat. For a savory rub, use a blend of spices such as garlic powder, onion powder, mustard, paprika, and black pepper. You can also create a marinade with ingredients like soy sauce, Worcestershire sauce, and brown sugar for an umami-packed roast.
Let the seasoning sit on the meat for at least a day or overnight in the fridge before cooking.
Tenderness in slow-cooked meat is achieved by cooking at a low temperature for a long duration. The gelatin and collagen in the meat break down and turn into a rich and tasty sauce as it cooks.
When slow cooking in an oven, stick to a temperature of 150-170°C. If you stick within this range, you ensure that the meat cooks evenly and slowly without drying out.
4. Length of Cooking Time
Preparation time for a slow-cooked roast can range anywhere from 15 minutes to half an hour. But the actual cooking time can vary greatly, depending on the cut of the roast.
For a two to three-pound chuck roast, you should plan for about eight hours of cooking time at 150-170°C. A four to five-pound brisket will require 10-12 hours in the oven at the same temperature.
5. Resting Time
After slow-cooking your roast, it’s essential to let it rest before slicing and serving. This allows the juices to redistribute throughout the cut, resulting in a juicier and more flavorful roast.
When slow cooking a roast, patience is vital. But with the right cut, seasoning, temperature, cooking time, and resting time, you’ll be rewarded with a succulent and delicious meal.
Need a Juicy Cut of Roast?
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