slowroasting

Slowroasting is a cooking technique in which food, most often large cuts of meat, is roasted at a relatively low oven temperature for an extended period. The slow, steady heat allows collagen to break down and moisture to distribute, yielding a tender texture and even doneness throughout the piece.

Typical temperatures range from about 200 to 275°F (90 to 135°C). Times can range from several hours to a full day, depending on size and cut. Some recipes finish with a short high-heat burst or a sear to form a crust. The meat is often seasoned with rubs, marinades, or aromatics, and may be roasted uncovered or covered to control moisture loss.

Common targets include tough, connective-tissue cuts such as beef chuck, brisket, pork shoulder, lamb shank, and whole poultry. Slowroasting is valued for tenderness, moisture retention, and even cooking, but requires long planning and careful monitoring to avoid overcooking or drying out, especially if finished at a higher temperature.

In culinary practice, slowroasting is contrasted with high-heat roasting and with methods such as braising or sous vide. It relies on gradual heat transfer and correct resting to maximize juiciness and flavor.