Rustic Slow-Cooked Roast Beef with Garlic and Herbs 🥩🌿🤤👇 Get the Full Recipe in the First Comment!

Without a photo, it’s a little difficult to accurately identify the cut of meat, but often they’re obscure cuts like beef, brisket, pork shoulder, ribs, or lamb shank. These cuts are best when cooked slowly until tender and juicy.

Here’s a rich and hearty recipe that lends itself beautifully to slow-cooking beef or pork!

There’s something deeply comforting about a slow-cooked roast, simmering gently for hours in a rich sauce of garlic, herbs, onions, and vegetables. Tougher cuts of meat might not seem premium at first glance, but they’re often the most flavorful thanks to their marbling and connective tissue. Slowly cooked at a low temperature, they transform into a melt-in-your-mouth delight.

This recipe is inspired by traditional country cooking, where families used inexpensive cuts of meat and simple ingredients to create unforgettable dishes. The long cooking time fills the house with incredible aromas and creates a dish that brings everyone together at the table.

Whether it’s beef shoulder, brisket, or another flavorful cut, this recipe will make it delicious.

History of slow-cooked meat dishes

Slow cooking meat has centuries-old origins. Peasants and village cooks in Europe, North Africa, and the Americas often used tougher cuts of meat because they were cheap and readily available. Instead of wasting them, cooks discovered that a long, slow cooking would tenderize the fibers and release incredible flavor.

French pot roast, Moroccan tagine, Italian braised beef, and American Sunday roast all share the same principle: slow heat + time = tender meat.

These dishes have become symbols of comfort, celebration, and family gatherings.

For the meat 1.5 to 2 kg of roast beef, pork shoulder, beef brisket or similar cut 2 tablespoons olive oil 1 tablespoon butter 1 large onion, sliced 6 cloves garlic, minced 3 carrots, chopped 3 potatoes, chopped 2 celery ribs, chopped For the dressing 1 tablespoon of salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon thyme 1 teaspoon rosemary 1 teaspoon oregano 1 teaspoon onion powder For the cooking liquid 2 cups beef broth 1 cup tomato sauce 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon honey or brown sugar Necessary equipment Cast iron pot or large saucepan Sharp knife Cutting board Wooden spoon Oven or slow cooker Preparation procedure

Pat the meat dry with paper towels. This helps create a nice crust while browning.

Mix all the seasonings in a bowl and rub them generously over the meat.

Let the meat rest for 20 minutes so that the flavors can meld.

Step 2: Brown the meat Heat the olive oil and butter in a large saucepan over medium-high heat.

Sear the meat on all sides until golden brown. This seals in the flavors and creates a rich caramelized surface.

Remove the meat and set aside.

Step 3: Cook the vegetables In the same pot, add the onions, garlic, carrots, celery, and potatoes.

Cook for 5 minutes until slightly softened and fragrant.

Step 4: Prepare the sauce Pour in the broth, tomato sauce, Worcestershire sauce, soy sauce, and honey.

Stir well and scrape the bottom of the pan to remove any cooking residue. This residue is rich in flavor.

Stage 5: Slow cooking Return the meat to the pot.