Roast meat is cheaper per pound than steaks, but you may be tired of your standby roast recipes or itching to get out of the house when the weather is warming up. And who wants to heat up the oven when it gets hot outside? Is there a way to make a succulent roast without having to sit in the house and wait for it to cook as it heats up the kitchen?
Now there is!
Roast meats are perfect for slow-cooking, which draws out the flavor and allows them to be shredded into delicious excellence and added to lots of dishes, or just eaten with bread, rice, quinoa, or whatever other grain you prefer. Sometimes I even throw a roast in at night and eat some of the meat for breakfast in the morning: it’s filling and delicious and I’m never hungry in the mid-morning like I am when eating other things.
Another reason I like roast meat is because I try to always buy 100% grass-fed meat, which is slightly less fatty than grain/corn fed meat. This can translate into dryness with some cooking methods, but not when slow-cooked in clay! My roast meat comes out moist, firm, and delicious every time with a great texture and lots of flavor.
Cook all of your roasts in clay!