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Discover a collection of five mouthwatering slow roast recipes that will satisfy your cravings for tender, flavorful meals. From slow cooked lamb shoulder to Sunday pot roast, these recipes embrace the slow food movement similar to Black Tulip's ethos of slow fashion and ethical ingredients. Get ready to indulge in the art of slow roasting and savor every delicious bite!

The ROAST

  • Considered craftsmanship and ethical sourcing of ingredients are fundamental to both slow roast and slow fashion.
  • Searing meat before slow cooking allows the natural sugars in the meat to caramelize, creating a more flavorful meal.
  • The idea of a Sunday roast originates from the United Kingdom, where roasts were made to be eaten after each Sunday church service. 
  • Adding red wine, herbs, and spices to the roast will allow the meat to absorb those extra flavors.
  1. Sunday Pot Roast: Classic Comfort

Indulge in the timeless tradition of Sunday pot roast with this mouthwatering recipe, featuring tender beef chuck roast, aromatic herbs, and a rich, flavorful cooking liquid.

Ingredients:

  • 3 to 4 pounds (1.4 to 1.8kg) beef chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 carrots, peeled and cut into chunks
  • 3 celery stalks, cut into chunks
  • 4 cloves of garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

Preheat your oven to 275°F (135°C).

Season the beef with salt and pepper on all sides.

Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is hot, add the beef and sear it on all sides until it develops a rich, brown crust. 

Remove the beef from the pot and set it aside. Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté the vegetables until they begin to develop a golden color.

Deglaze the pot by adding the beef broth and red wine (if using), scraping the bottom to release any browned bits. 

Return the seared beef to the pot and add the fresh thyme, rosemary, and bay leaves. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Slow roast the pot roast for approximately 3 to 4 hours, or until the meat is fork-tender and easily pulls apart.

Once cooked, remove the pot roast from the oven and let it rest for a few minutes. Skim any excess fat from the surface of the cooking liquid.

Carefully remove the beef from the pot and slice it into thick, juicy pieces. Arrange the sliced beef on a serving platter and spoon the vegetables and cooking liquid over the top.

The idea of a Sunday roast originates from the United Kingdom, where roasts were made to be eaten after each Sunday church service. Sunday pot roast remains a popular dish today and is often served with side dishes, such as creamy mashed potatoes, roasted root vegetables, or buttery dinner rolls.

Both slow roast cuisine and slow fashion invite us to slow down, appreciate the process, and choose quality over quantity. By embracing these principles, we align ourselves with a philosophy that values sustainable practices, honors tradition, and finds joy in the pursuit of mindful consumption.

  1. Slow Cooker Roast Beef: Effortless Elegance

Experience the epitome of simplicity and flavor with this tantalizing recipe for slow cooker roast beef. With just a handful of ingredients and the magic of a slow cooker, you'll achieve a tender, succulent roast that effortlessly melts in your mouth.

Ingredients:

  • 3-4 pounds (1.4-1.8 kg) beef roast (such as chuck roast or round roast)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, thinly sliced
  • 1 cup beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • Salt and pepper, to taste

Instructions:

Heat the olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned. Remove the roast from the skillet and set aside.

In the same skillet, sauté the minced garlic and sliced onion until fragrant and lightly caramelized.

Transfer the garlic and onion to the slow cooker. Place the seared beef roast on top.

In a mixing bowl, combine the beef broth, red wine (if using), Worcestershire sauce, dried rosemary, dried thyme, salt, and pepper. Stir well to combine.

Pour the mixture over the beef roast in the slow cooker, ensuring the roast is partially submerged in the liquid.

Cover the slow cooker with a lid and cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the beef is tender and easily pulls apart with a fork.

Once cooked, carefully remove the roast from the slow cooker and let it rest for a few minutes before slicing.

Serve the slow cooker roast beef with the flavorful cooking liquid as a delicious au jus sauce.

Embrace the elegance and simplicity of slow cooker roast beef, relishing in its effortless tenderness and robust flavors. Let this satisfying slow roast serve as a reminder to cherish the journey, from selecting the ingredients to enjoying the final feast.

  1. Slow-Cooked Lamb Shoulder: A Tender Delight

Embark on a culinary journey of exquisite flavors with this recipe for slow-cooked lamb shoulder. Infused with aromatic herbs and a rich marinade, this tender and succulent roast captures the essence of slow roast cuisine.

Ingredients:

  • 4-5 pounds (1.8-2.3 kg) lamb shoulder
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 1 cup chicken or vegetable broth
  • 1/2 cup red wine (optional)
  • Fresh rosemary and thyme sprigs, for garnish

Instructions:

Preheat your oven to 325°F (160°C).

In a small bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, ground cumin, paprika, salt, and pepper. Mix well to create a flavorful marinade.

Rub the lamb shoulder with the marinade, ensuring it is evenly coated on all sides.

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the lamb shoulder and sear it for about 3-4 minutes on each side until browned.

Remove the lamb shoulder from the skillet and set it aside momentarily.

Deglaze the skillet with the chicken or vegetable broth, scraping the bottom to release any browned bits.

If desired, pour in the red wine for added depth of flavor.

Return the lamb shoulder to the skillet, nestling it in the flavorful liquid.

Cover the skillet or Dutch oven with a lid or foil, and transfer it to the preheated oven.

Slow cook the lamb shoulder for approximately 3-4 hours, or until the meat is fork-tender and easily pulls apart.

Once cooked, remove the lamb shoulder from the oven and let it rest for a few minutes before slicing.

Serve the slow-cooked lamb shoulder with the cooking juices, garnishing with fresh rosemary and thyme sprigs for an elegant touch.

Allow the tender delight of slow-cooked lamb shoulder to transport you to a realm of culinary indulgence. With every succulent bite, remember the shared values of slow roast cuisine and slow fashion—embracing the essence of quality craftsmanship and savoring the beauty of intentional choices.

  1. Slow Cooker Whole Chicken: Simplicity at Its Best

Delight in the effortless elegance of this slow cooker whole chicken, seasoned with aromatic herbs and spices.

Ingredients:

  • 1 whole chicken (about 4-5 pounds or 1.8-2.3 kg)
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into wedges
  • 4 garlic cloves, minced
  • 1 onion, sliced

Instructions:

In a small bowl, combine the paprika, dried thyme, dried rosemary, garlic powder, onion powder, salt, and black pepper to create a spice rub.

Remove any giblets from the chicken's cavity, if present, and pat the chicken dry with paper towels.

Rub the spice mixture all over the chicken, ensuring it's evenly coated.

Place the lemon wedges, minced garlic, and sliced onion in the bottom of the slow cooker.

Place the seasoned whole chicken on top of the lemon, garlic, and onion.

Cover the slow cooker with a lid and cook on low heat for 6-7 hours or on high heat for 3-4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Carefully remove the whole chicken from the slow cooker and let it rest for a few minutes before carving.

Serve the slow cooker whole chicken with the aromatic cooking juices and your favorite side dishes for a meal that embodies the beauty of simplicity.

  1. James Martin Slow Cooked Brisket: Unforgettable Flavors

Experience the magic of James Martin's slow-cooked brisket recipe, where succulent beef brisket meets a symphony of bold flavors. This culinary masterpiece embodies the essence of both slow roast cuisine and the art of slow fashion.

Ingredients:

  • 3-4 pounds (1.4-1.8 kg) beef brisket
  • 2 tablespoons olive oil
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 cups beef stock
  • 1/2 cup red wine (optional)
  • Salt and pepper, to taste

Instructions:

Heat the olive oil in a large skillet over medium-high heat. Sear the beef brisket on all sides until browned. Remove the brisket from the skillet and set it aside.

In the same skillet, add the sliced onions, minced garlic, chopped carrots, and chopped celery. Sauté the vegetables until they begin to soften.

Transfer the sautéed vegetables to the slow cooker.

Place the seared beef brisket on top of the vegetables in the slow cooker.

Add the bay leaves, fresh thyme, and fresh rosemary to the slow cooker.

Combine the beef stock and red wine (if using), and pour the mixture over the brisket.

Cover the slow cooker with a lid and cook on low heat for 8-10 hours, until the brisket is tender and easily shreds with a fork.

Once cooked, remove the brisket from the slow cooker and let it rest for a few minutes.

Shred the brisket using two forks, and return it to the cooking liquid in the slow cooker.

Season the shredded brisket with salt and pepper to taste.

Serve James Martin's slow-cooked brisket with your favorite sides and savor the unforgettable flavors of this culinary masterpiece.

Conclusion

As you embark on a culinary journey through these slow roast recipes, take a moment to reflect on the shared values of the slow food movement and slow fashion. Both celebrate craftsmanship, sustainability, and the beauty of mindful choices. Just as slow fashion encourages us to invest in quality, timeless pieces, slow roast cuisine invites us to savor the art of slow cooking and relish every bite of a carefully prepared meal.

Whether you choose to indulge in the classic comfort of Sunday pot roast, the effortless elegance of slow cooker roast beef, the tender delight of slow-cooked lamb shoulder, the simplicity of slow cooker whole chicken, or the unforgettable flavors of James Martin's slow-cooked brisket, each dish embodies the essence of slow roast cuisine. It's a celebration of flavor, tradition, and the joy of savoring life's simple pleasures.