The key with ‘truly slow-roasting’ is fat preservation. With minimal fat loss more juices and flavor are retained by the meat. The technique works with fatty meats too of course, but the difference is more noticeable with leaner cuts of meat.
Ground beef is diabetes friendly, as are all fatty meats. Slow roasting is awesome because it retains most of the fat in the meat. Win Win!!
Explore, play and expand your MIND… as well as your cooking methods and foods. Very slow roasting should be part of your cooking arsenal.
Give slow roasting a try. The fat preservation is a HUGE benefit to making meats stay moist and juicy. And placing on an open rack is key for air flow.