The advantages of slow cooking meat

A basic cooking technique for meat (beef, poultry, pork) is to use a baking dish and

• A bed of carrots and onions (with other flavors added as desired; like garlic, parsley, apples)
• A foil cover, stretched tight
• Meat that has been rubbed with salt and pepper, possibly other spices
• Cook at below 300 F for a few hours, remove foil and keep cooking for another hour. Basting as desired.

So, this is a recommended way to cook brisket or pork tenderloin. When I do it with turkey thighs or chicken breasts I get extremely flavorful and tender meat. After about four hours, pork and beef pull apart easily. You might not want that. One variation is to leave off the foil from the start- you get a dry result. You might just want to roast and baste. But for flavor and tenderness, this covered method is the way to go. You get accumulated moisture in the pan, which makes a good gravy. 

Here is a recipe: Use chicken breasts with garlic, paprika, parsley, salt, and pepper. Make a gravy from the juice. Serve with mashed potatoes and peas. The house smells good the next day.