slow roasted

Bottom round roast is a cut of meat that is affordable but has a tendency to be pretty tough. Learn how you cook a perfect, tender, medium-rare bottom round roast that can be sliced nicely.

The Perfect Bottom Round Roast

lb bottom round roast

tsp minced garlic

basil

thyme

parsley

Kosher salt

tsp black pepper

olive oil

Preheat the oven to 450°F or 232°C.

Remove the fully thawed roast from the fridge and remove it from the packaging.

Place the bottom round roast on a cutting board.

Brush the entire surface of the roast with olive oil (you can use avocado oil as well).

Combine all of the seasonings in a small bowl.

Rub the seasonings over the entire surface of the roast - top, bottom and all sides.

Place the roast in a cast iron skillet.

Cook for 20 minutes at 450 degrees.

Reduce heat to 170°F or 77°C and continue cooking low and slow.

Cook the roast until the internal temperature reaches around 135-140 degrees (medium-rare is 145 degrees but the roast will cook as it is cooling).

Slice and serve if you want to serve it medium-rare.

If you want to serve it medium or medium-well, slice the roast in the cast iron pan, pour 2 cups of beef broth in and heat on the stove over low heat until the slices reach the desired level of done.

How to make garlic confit and garlic oil at home with just 5 minutes of prep. These Slow roasted garlic cloves are cooked and stored with oil and used in tons of ways as a caramelized, tender, smooth addition to any meal!

How To Make Garlic Confit and Garlic Oil

garlic heads (you can use pre-peeled too)

rosemary (or any other herb of your choice)

extra virgin olive oil

Prepare the garlic by separating it and peel the cloves.TOP TIP: to peel the garlic in seconds, then simply break the garlic head/s up into cloves by bashing lightly with the palm of your hand and then add them to a Tupperware container or mason jar with a lid (or between two metal bowls) and shake VIGOROUSLY for 20-30 seconds. DONE! Even the ones that aren&#039;t fully peeled will be loose enough to peel off super easily.

Add the items to a deep baking tray or casserole dish. I placed the rosemary first, then added the garlic cloves and poured enough oil over to submerge the garlic entirely.It&#039;s best to use a smaller dish here with high sides, so you need less oil than a large oven-tray.

Slow roast the garlic in the oven for around 2 hours at 195ºF/90ºC  (fan-assisted). When ready the garlic will be tender and lightly golden but not too browned.I prefer a slower, low-temperature cook for better flavor but feel free to check on the garlic after an hour as it may already be good enough for you.

Allow the garlic confit to cool enough to remove any herbs (if you want to). To speed up the cooldown time, place your container of garlic confit within an ice bath. When cooled, transfer to a sterilized glass jar and move to the refrigerator immediately.

https://content.jwplatform.com/videos/YSsS930a.mp4

This is a quick tutorial for how to make garlic confit (and garlic oil) at home with just 5 minutes of prep.

How To Make Garlic Confit (& Garlic Oil)

This crispy, slow-cooked pork roast is the perfect, totally simple Sunday lunch.

Pork belly recipe: the easy way for crispy, slow-cook pork

pork

garlic

cloves

tsp caraway seeds

tsp dried chilli flakes

tbs thyme leaves

lemon juice

onions, sliced

Leafy salad, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5797799587001&=domain=del

5348771529001-5797799587001

This recipe will give you succulent and non grasy roast pork with perfect crackling, step by step.

Slow Roast Belly Pork with Perfect Crackling

salt

cooking salt

vegetable oil

onions (sliced)

Bring the pork to room temperature and score the surface of the pork with fine lines.

Sprinkle the surface with table salt and leave for 30 minutes.

Heat the oven to 160FAN/180C/350F.

Wash off the salt and pat dry then put the pork on a rack over a roasting pan.

Rub the meat with vegetable oil and sprinkle with the sea salt.

Cover with foil and roast  for an hour and a half.

Slice the onions and cut the apples into wedges and place at the bottom of the oven tin.

Return to the oven for another hour.

Remove the foil and increase the oven to 180FAN/200C/400F for 30 minutes to crisp up the crackling.

Place it on a carving tray and cut off the crackling and put it on a separate plate.

Cover the pork loosely with foil and leave to rest for at least 15 minutes.

Drain the fat from the tray, reserving the juices, onions and apples.

Slice the pork and serve with chunks of crackling and the apples and onions on the side.

This tomato confit is prepared by making slow-roasted tomatoes with extra virgin olive oil, garlic, and herbs then storing them in the oil. The preserved tomatoes are packed with flavor, health benefits, and this recipe is dairy-free, gluten-free, and vegan!

How To Make Tomato Confit (Slow-Roasted Tomatoes)

tomatoes (cherry, baby plum, rainbow cherry, etc.)

olive oil (extra virgin olive oil

black pepper (optional)

Add the items to a deep baking tray or casserole dish. I placed the thyme first, then added the tomatoes and cloves.I left the green tops of the tomatoes and the garlic skin. You can remove them in advance if you prefer.

Add the olive oil. Add enough so that the tomatoes are all covered at least 1/3 of the way.

Slow roast the tomatoes in the oven for 2-2.5 hours at 195ºF/90ºC(fan-assisted). The tomatoes should begin to burst and blister but without entirely losing their plump shape.

Allow the tomato confit to cool enough to remove the green tops and garlic skin and then allow them to cool to room temperature before transferring to jar/s. If the tomatoes aren&#039;t completely covered then top them up with a little more olive oil and then store them in the refrigerator or freezer(*read notes)

https://content.jwplatform.com/videos/fxz2vcr0.mp4

This is a quick tutorial for how to make tomato confit. It is prepared by making slow-roasted tomatoes with extra virgin olive oil, garlic, and herbs.

"Porchetta is made throughout central Italy, and varies slightly depending on the region. Paolo Tocchio, a butcher from Borbona in Lazio’s Rieti province, shared this recipe with me. The art of butchery has been in his family for generations, and in the winter he bunkers down to make sausages, guanciale, pancetta and prosciutto. I love eating porchetta on its own, as well as the traditional Roman way – in a panino. City folk flock to the Castelli Romani and to Ariccia, the Lazio town renowned for its porchetta, and fraschette, the casual restaurants where porchetta and wine go hand in hand." Recipe by Paolo Tocchio via Maria Pasquale.

Top 6 slow roasted recipes from across the web

The most viewed slow roasted recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Perfect Bottom Round Roast

How To Make Garlic Confit and Garli...

Pork belly recipe: the easy way for...

Slow Roast Belly Pork with Perfect ...

How To Make Tomato Confit (Slow-Roa...

Porchetta (slow-roasted rolled pork...

Top 6 slow roasted recipes from across the web

The most viewed slow roasted recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Perfect Bottom Round Roast

How To Make Garlic Confit and Garli...

Pork belly recipe: the easy way for...

Slow Roast Belly Pork with Perfect ...

How To Make Tomato Confit (Slow-Roa...

Porchetta (slow-roasted rolled pork...

The most viewed slow roasted recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine