Eight-Hour Roast Anything - Marcel

This is an adaptation of James Barber’s Eight-Hour Chicken. The trick is to set the oven to low heat, somewhere around 200º F. The food can’t burn because it will never get hotter than the oven and therefore the exact cooking time becomes less important. This method works great with cheap, tough cuts of meat. So it is easy AND cheap.

Ingredients

Meat

Pot

Directions

1. Put meat in pot.

2. Put pot in oven at 200° F.

3. Take out 6 to 10 hours later.

More suggestions

Any old Chicken: rub salt and pepper into the chicken. Put a whole or halved onion inside or next to the chicken.

Cheap, frozen Lamb roast: rub with oregano or rosemary, and garlic. Throw a couple of heads of garlic in the pot too.

Big old Goose: poke an onion or two and an orange inside the bird.

Cross-rib roast: rub with garlic, pepper and salt.

Cheap Pork roast: rub with basil, pepper and salt.