Introduction
Slow-roast main dishes are perfect for New Year gatherings because they quietly cook while you focus on guests, sides, or dessert. With low heat and simple prep, you get tender meat, big flavor, and impressive platters that look special without constant work. These recipes cover beef, pork, lamb, poultry, seafood, and even a hearty plant-based option, so you can plan a table that suits your crowd and your schedule.
1. Herb-Crusted Slow-Roast Beef Topside
This classic beef roast turns out tender with a fragrant herb crust and rich pan juices.
Ingredients
- 3 lb (1.4 kg) beef topside or rump roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 ½ tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 275°F (135°C).
- Pat beef dry and place in a roasting pan.
- Mix olive oil, garlic, rosemary, thyme, salt, and pepper into a paste.
- Rub all over the beef.
- Roast for 2 ½–3 hours, until internal temperature reaches your preferred doneness.
- Rest the roast 15–20 minutes before slicing.
How to Serve It
Slice thinly against the grain and spoon warm pan juices over each portion. Garnish with extra rosemary sprigs.
2. Garlic & Lemon Slow-Roast Whole Chicken
This slow-roasted chicken has crisp skin, juicy meat, and a bright hint of lemon.
Ingredients
- 1 whole chicken (4–5 lb / 1.8–2.3 kg)
- 3 tbsp olive oil or melted butter
- 1 lemon, halved
- 1 head garlic, halved horizontally
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh thyme
Instructions
- Preheat oven to 300°F (150°C).
- Pat chicken dry and place in a roasting dish.
- Stuff cavity with lemon halves, garlic, and some thyme.
- Rub outside with oil, salt, pepper, and remaining thyme.
- Roast for 2–2 ½ hours, basting once or twice, until juices run clear and internal temperature is 165°F (74°C).
- Let rest 15 minutes before carving.
How to Serve It
Serve with the roasted lemon and garlic, squeezing the softened cloves into the pan juices for extra flavor.
3. Slow-Roast Rosemary Garlic Lamb Leg
This lamb leg cooks gently until tender, with a deep garlic-herb fragrance.
Ingredients
- 4–5 lb (1.8–2.3 kg) bone-in lamb leg
- 3 tbsp olive oil
- 6 cloves garlic, sliced
- 3 tbsp fresh rosemary, chopped
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 300°F (150°C).
- Make small slits all over lamb and tuck garlic slices into them.
- Rub lamb with olive oil, rosemary, salt, and pepper.
- Place in a roasting pan and cover loosely with foil.
- Roast for 2 ½ hours, then remove foil and roast 30–45 minutes more for browning.
- Rest 20 minutes before carving.
How to Serve It
Serve with roasted potatoes or a simple couscous and drizzle with pan juices.
4. Honey-Mustard Slow-Roast Pork Shoulder
This pork shoulder turns juicy and shreddable with a sweet-tangy glaze.
Ingredients
- 4–5 lb (1.8–2.3 kg) pork shoulder (pork butt)
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ cup honey
- ¼ cup Dijon mustard
- 2 tbsp apple cider vinegar
Instructions
- Preheat oven to 275°F (135°C).
- Pat pork dry and rub with salt, pepper, and paprika.
- Place in a roasting pan and cover tightly with foil.
- Roast for 4 hours.
- Mix honey, mustard, and vinegar.
- Uncover pork, brush with glaze, and roast 30–45 minutes more, basting once, until caramelized and fork-tender.
- Rest 15 minutes, then pull or slice.
How to Serve It
Serve with roasted carrots or a simple slaw. Extra glaze can be drizzled over portions.
5. Slow-Roast Citrus Herb Turkey Breast
Great when you want a lighter main without roasting a whole bird.
Ingredients
- 3 lb (1.4 kg) bone-in turkey breast
- 2 tbsp olive oil
- 1 orange, sliced
- 1 lemon, sliced
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh sage, chopped
Instructions
- Preheat oven to 275°F (135°C).
- Place citrus slices in a roasting pan and set turkey on top.
- Rub turkey with olive oil, salt, pepper, and sage.
- Roast for 2–2 ½ hours, until internal temperature reaches 165°F (74°C).
- Tent with foil and rest 15 minutes before slicing.
How to Serve It
Serve slices over the citrus bed with a spoonful of pan juices.
6. Slow-Roast Herb-Crusted Prime Rib
Perfect for a show-stopping New Year centerpiece with minimal hands-on work.
Ingredients
- 4–5 lb (1.8–2.3 kg) prime rib roast
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 250°F (120°C).
- Pat roast dry and place on rack in roasting pan.
- Mix oil, garlic, herbs, salt, and pepper. Spread all over roast.
- Roast for 3–3 ½ hours, until internal temperature reaches about 125–130°F (52–54°C) for medium-rare.
- Rest 30 minutes, loosely covered with foil.
(Optional: Sear at 475°F/245°C for 10–15 minutes before the long roast, or briefly at the end for extra crust.)
How to Serve It
Slice thick or thin and serve with horseradish sauce and roasted vegetables.
7. Slow-Roast Balsamic Beef Short Ribs
These short ribs turn silky and tender with deep, slightly sweet flavor.
Ingredients
- 3 lb (1.4 kg) beef short ribs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ cup beef broth
- ¼ cup balsamic vinegar
- 2 tbsp brown sugar
Instructions
- Preheat oven to 275°F (135°C).
- Season ribs with salt and pepper.
- Heat oil in a skillet and brown ribs on all sides.
- Transfer to a roasting pan.
- Mix broth, balsamic, and brown sugar; pour over ribs.
- Cover tightly and roast 3–3 ½ hours, until very tender.
How to Serve It
Serve over mashed potatoes or creamy polenta, with extra sauce spooned on top.
8. Slow-Roast Maple Dijon Salmon Side
Gentle heat keeps this salmon moist, with a sweet-savory glaze.
Ingredients
- 2–2 ½ lb (900–1,100 g) salmon side, skin-on
- ¼ cup maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp olive oil
- ½ tsp black pepper
Instructions
- Preheat oven to 250°F (120°C).
- Place salmon on lined baking sheet.
- Whisk maple syrup, mustard, soy sauce, oil, and pepper.
- Brush generously over salmon.
- Roast for 35–45 minutes, until salmon just flakes with a fork but is still moist.
How to Serve It
Scatter chopped parsley or dill and serve with lemon wedges.
9. Slow-Roast Moroccan-Spiced Lamb Shoulder
Warm spices and long roasting turn lamb shoulder into a falling-apart main.
Ingredients
- 4–5 lb (1.8–2.3 kg) lamb shoulder
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- Juice of 1 lemon
Instructions
- Preheat oven to 275°F (135°C).
- Mix oil, spices, salt, pepper, and lemon juice.
- Rub all over lamb shoulder and place in roasting pan.
- Cover tightly with foil.
- Roast for 4–4 ½ hours, until meat is very tender.
- Remove foil and roast 20 minutes more for extra color.
How to Serve It
Serve with couscous, fresh cilantro, and lemon wedges.
10. Slow-Roast Pork Loin with Apples & Onions
Apples and onions keep this pork loin moist and flavorful.
Ingredients
- 3 lb (1.4 kg) pork loin
- 2 apples, sliced
- 2 onions, sliced
- 2 tbsp olive oil
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 275°F (135°C).
- Spread apples and onions in a roasting pan.
- Season pork with salt, pepper, thyme, and rub with oil.
- Place pork on top of apples and onions.
- Roast for 2–2 ½ hours, until internal temperature reaches 145°F (63°C).
- Rest 10–15 minutes before slicing.
How to Serve It
Serve slices over the roasted apples and onions with a spoon of pan juice.
11. Slow-Roast Garlic & Herb Turkey Drumsticks
A fun, rustic main dish that’s easy to portion.
Ingredients
- 4 turkey drumsticks
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 300°F (150°C).
- Mix oil, garlic, rosemary, salt, and pepper.
- Rub all over drumsticks and arrange in a roasting dish.
- Roast for 2–2 ½ hours, turning once, until juices run clear and meat is tender.
How to Serve It
Serve on a platter with roasted vegetables or a simple salad.
12. Slow-Roast Honey Soy Chicken Thighs
These thighs cook low and slow in a sweet-savory sauce.
Ingredients
- 8 bone-in, skin-on chicken thighs
- ¼ cup honey
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp black pepper
Instructions
- Preheat oven to 300°F (150°C).
- Place thighs in a roasting dish.
- Whisk honey, soy sauce, vinegar, oil, garlic, and pepper.
- Pour over chicken and toss to coat.
- Roast for 1 ½–2 hours, basting occasionally, until skin is caramelized and meat is very tender.
How to Serve It
Scatter sliced green onions and serve with rice or roasted greens.
13. Slow-Roast Orange & Fennel Duck Legs
Rich duck legs slowly roast with citrus and fennel for deep flavor.
Ingredients
- 4 duck legs
- 1 orange, sliced
- 1 fennel bulb, sliced
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
Instructions
- Preheat oven to 300°F (150°C).
- Sprinkle duck legs with salt, pepper, and thyme.
- Arrange orange and fennel in a roasting dish.
- Place duck legs on top, skin-side up.
- Roast uncovered for 2–2 ½ hours, until skin is crisp and fat has rendered.
How to Serve It
Serve with the roasted fennel and orange, spooning some of the duck fat over.
14. Slow-Roast Spiced Whole Cauliflower (Plant-Based Main)
This whole cauliflower has a caramelized crust and tender center, perfect as a centerpiece for plant-focused guests.
Ingredients
- 1 large head cauliflower
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 325°F (165°C).
- Trim leaves from cauliflower but keep core intact.
- Mix oil with spices, salt, and pepper.
- Rub mixture all over cauliflower.
- Place in a baking dish and cover with foil.
- Roast for 1 ½ hours, then remove foil and roast 20–30 minutes more, until tender and browned.
How to Serve It
Slice into wedges and serve with tahini sauce or yogurt sauce and fresh herbs.
15. Slow-Roast Beef Brisket with Onions
Brisket cooks low and slow until sliceable and tender, with rich onion gravy.
Ingredients
- 3–4 lb (1.4–1.8 kg) beef brisket
- 2 tbsp olive oil
- 2 large onions, sliced
- 1 tsp salt
- 1 tsp black pepper
- 1 cup beef broth
Instructions
- Preheat oven to 275°F (135°C).
- Season brisket with salt and pepper.
- Heat oil in a skillet and brown brisket on both sides.
- Place onions in roasting pan, set brisket on top.
- Pour broth around meat.
- Cover tightly and roast 3 ½–4 hours, until tender.
- Rest 20 minutes, then slice against the grain.
How to Serve It
Serve with the onions and a spoonful of the cooking liquid as sauce.
16. Slow-Roast Lemon Dill Whole Trout (or Small Whole Fish)
A simple slow roast keeps whole fish moist and flavorful.
Ingredients
- 2 whole trout or similar fish (about 1 lb / 450 g each), cleaned
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 3 tbsp fresh dill, chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 275°F (135°C).
- Pat fish dry and place on lined baking tray.
- Season inside and out with salt and pepper.
- Stuff cavities with lemon slices and dill.
- Drizzle with olive oil.
- Roast for 30–40 minutes, until flesh flakes easily and is opaque.
How to Serve It
Serve whole on a platter with extra lemon wedges and a drizzle of good olive oil.
17. Slow-Roast Harissa Chicken with Vegetables
Spicy harissa and slow roasting turn this into a deeply flavored one-pan main.
Ingredients
- 8 chicken thighs or drumsticks
- 3 tbsp harissa paste
- 3 tbsp olive oil
- 1 tsp salt
- 3 carrots, chunked
- 4 small potatoes, quartered
Instructions
- Preheat oven to 300°F (150°C).
- Toss chicken, carrots, and potatoes with harissa, oil, and salt.
- Arrange in a roasting dish in a single layer.
- Roast for 1 ½–2 hours, turning once, until chicken is tender and vegetables are soft and browned.
How to Serve It
Scatter parsley over the pan and serve straight from the dish for a rustic feel.
18. Slow-Roast Cranberry Orange Pork Tenderloin (Low & Gentle)
A festive pork tenderloin with a bright, tangy fruit sauce.
Ingredients
- 2 pork tenderloins (about 1 lb / 450 g each)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 cup fresh or frozen cranberries
- ½ cup orange juice
- ¼ cup honey
Instructions
- Preheat oven to 275°F (135°C).
- Season tenderloins with salt and pepper; rub with oil.
- Place in roasting pan.
- Mix cranberries, orange juice, and honey; pour around pork.
- Roast for 45–60 minutes, until internal temperature reaches 145°F (63°C).
- Rest 10 minutes, then slice.
How to Serve It
Serve slices topped with the cranberry mixture and orange zest.
19. Slow-Roast Garlic Butter Chicken & Potatoes
This simple tray roast gives you a main and side in one pan.
Ingredients
- 8 chicken drumsticks or thighs
- 1 ½ lb (680 g) baby potatoes, halved
- 4 tbsp butter, melted
- 4 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 300°F (150°C).
- Arrange chicken and potatoes in a roasting pan.
- Mix butter, garlic, salt, and pepper, then pour over.
- Toss to coat.
- Roast for 1 ½–2 hours, stirring once, until chicken is tender and potatoes are soft and browned.
How to Serve It
Sprinkle with parsley and serve directly from the pan for an easy family-style meal.
20. Slow-Roast Ginger Soy Beef Chuck Roast
Slow roasting with soy and ginger makes tough chuck roast tender and flavorful.
Ingredients
- 3 lb (1.4 kg) beef chuck roast
- 2 tbsp olive oil
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp grated ginger
- 3 cloves garlic, minced
Instructions
- Preheat oven to 275°F (135°C).
- Brown roast in a skillet with oil on both sides.
- Place in roasting pan.
- Whisk soy, sugar, vinegar, ginger, and garlic; pour over.
- Cover tightly and roast for 3–3 ½ hours, until tender.
- Rest 15 minutes before slicing or shredding.
How to Serve It
Top with sliced green onions and serve with rice or noodles.
21. Slow-Roast Herb Butter Turkey Thighs
Turkey thighs hold up well to slow roasting and stay juicy under herb butter.
Ingredients
- 4 turkey thighs
- 4 tbsp softened butter
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- 2 tsp salt
- 1 tsp black pepper
Instructions
- Preheat oven to 300°F (150°C).
- Mix butter with garlic, herbs, salt, and pepper.
- Loosen skin on turkey thighs and smear some butter under the skin and on top.
- Place in a roasting pan.
- Roast for 2–2 ½ hours, basting once or twice, until skin is crisp and meat is tender.
How to Serve It
Serve with roasted root vegetables or a simple green salad.
22. Slow-Roast Tomato & Olive Chicken (Mediterranean Style)
This dish slowly roasts in its own juices with bright tomato and olive flavors.
Ingredients
- 8 bone-in chicken pieces (thighs or drumsticks)
- 2 cups cherry tomatoes
- ½ cup pitted olives
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
Instructions
- Preheat oven to 300°F (150°C).
- Place chicken, tomatoes, and olives in a roasting dish.
- Drizzle with olive oil and sprinkle salt, pepper, and oregano.
- Toss gently to coat.
- Roast for 1 ½–2 hours, until chicken is tender and tomatoes have burst.
How to Serve It
Serve with crusty bread for soaking up the juices, and garnish with fresh basil or parsley.
23. Slow-Roast BBQ Spice Pork Ribs (Oven Style)
Oven slow-roasting gives you tender ribs with a sticky finish.
Ingredients
- 2 racks pork ribs (about 4 lb / 1.8 kg)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- ¾ cup BBQ sauce
Instructions
- Preheat oven to 275°F (135°C).
- Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Rub mixture all over ribs.
- Wrap ribs tightly in foil and place on a baking sheet.
- Roast for 3 hours.
- Unwrap, brush with BBQ sauce, and roast uncovered for another 20–30 minutes until glossy and lightly caramelized.
How to Serve It
Slice between the bones and serve with extra BBQ sauce on the side.
Conclusion
Slow-roast mains are a relaxed way to host New Year gatherings, giving you tender meat, rich sauces, and impressive platters without constant attention. Pick a roast that matches your guests and your oven space, prep it early, and let low heat do the work. Save your favorites, mix different meats and sides, and enjoy sharing generous, comforting dishes around the table with the people you care about.
