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Low and Slow Roast Recipe - Beef Pork Lamb Wild Roasts

I am excited that this information and recipe will help you navigate through the process of selecting and roasting your beef, pork, lamb, or wild game roast, preparing it, cook it, and then enjoying it. This recipe will work for just about any lower-cost, tougher cut of meat. We’re going to present this recipe using a beef roast.
We’ll keep this recipe very, very simple. Nothing but the meat. Adding potatoes, carrots, celery, and other ingredients during the cooking process is all A-OK. The focus of this article is to get your roast cooked perfectly.
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Prep Time 30 minutes
Cook Time 6 hours
Course: Main Course
Calories: 204
Ingredients Equipment Method Notes

Ingredients
  

  • Roast A brined beef, pork, lamb, or wild meat roast.

Equipment

  • Dutch Oven With a Lid that will accommodate the size roast you have selected.
  • Wooden Utensils For Turning and Positioning
  • Paper Towels For Drying the Roast
  • Fork To Test for Fork-Tenderness

Method
 

  1. Start a few days before you plan to cook the roast and brine Your Roast first.
  2. Remove the roast from the refrigerator and out of the brine about 1-2 hours (or more) before you plan to start searing the roast.
  3. After the roast has been out for a bit and you are ready to cook, place the cast iron Dutch oven in the oven at 450°F (235°C) to preheat the cast iron.
  4. Add oil to the outside of the roast.
  5. When the Dutch oven is very hot (at or around 450°F (235°C)), place the preheated Dutch oven over a medium-high heat and let the pot start to show wisps of smoke.
  6. Set the roast into the hot Dutch oven. Let the roast sear on each of its (imaginary) 6 sides for about 2-4 minutes (or a bit longer even) on each side.
  7. Once all the sides of the roast are nice and seared, turn off the heat. Lift the roast out and place a trivet in the bottom of the Dutch oven and place the roast on that trivet.
  8. Cover the seared and trivet-ed roast with the cast iron Dutch oven’s lid.
  9. lace the covered pot into the preheated 200°F (95°C) to 225°F (105°C) oven.
  10. After 3-6 hours or longer, pull the pot from the oven and have a fork at the ready. Insert the fork into the roast. If the fork enters the roast with little effort, the roast is ready.
  11. The broth. Remove the trivet from the pot (if you used one). Place a colander over a heat-safe bowl sitting on a heat-safe surface. Strain the broth into that bowl. Then, pour the strained broth from the bowl into a heat-safe container like canning jars (always a great storage container). Refrigerate if you are planning to use at a later date.

Notes

This recipe is intended to teach you how to create one (or more) 2-4 pound beef, pork, lamb, or wild meat roast that would be considered "tough." The recipe will instruct the cook to select, brine, sear, roast/braise, and finish by saving the broth generated by the roast.
Note: Nutritional calculations  based on 4 ounces of a beef chuck roast.