I am still reading the May NT thread and trying to keep up!
I have been slow roasting meat latly and have come up with some ideas and ways to extend that pot roast.
Lamb Breast/Neck- cook at 200 degrees for 5 or more hours untill it falls off the bone. Cook with 1 large onion, 10-15 cloves of garlic, 1/2 a bottle of red wine and salt and pepper. These are fatty pices of meat and will be very moist and tender. The first night I served it with a starch and vegtable. The meat was still on the bone like beef short ribs or pork baby back ribs, it could have been seared with a special sauce on the grill if you like.
The second time I took the meat and fat off the bone (the meat was shreaded like a pulled pork). Then I place the meat in a small baking pan with the fat drippings/ pan juices, the cooked onions and garlic, 1 1/2 cup rice, caned tomatoes with juices and a little water. I covered it and baked it in the oven for 1 hour or untill rice is cooked. This is one of the best tasting dinners I have ever made. The same thing could be done with lamb shoulder, pork butt or chuck roast, a fatty pice of meat would be best.