What does "slow roasting" involve?

Slow roasting involves cooking meat at low temperatures for an extended period. This method allows the meat to gradually cook through, resulting in a tender and juicy final product. The low temperature ensures that the meat retains moisture and flavor while breaking down tougher connective tissues, which leads to a more flavorful and succulent outcome. The process also provides the opportunity for the exterior of the meat to develop a rich, caramelized crust without overcooking the inside.

By contrast, cooking meat at high temperatures briefly typically leads to a different texture and flavor profile, often resulting in a drier product. Cooking meat in a vacuum-sealed bag, while it can be part of other cooking methods like sous-vide, is not the same as slow roasting. Similarly, using a microwave does not allow for the gentle, prolonged cooking process that characterizes slow roasting and can often lead to uneven cooking. Therefore, slow roasting is specifically associated with the technique of using low heat over an extended time to achieve optimal tenderness and flavor.