Buzz
While you could skip the browning step when cooking a roast in a crockpot, taking the time to sear it beforehand enhances both the flavor and texture of the meat. Searing at high heat triggers the Maillard browning reactions, resulting in a more savory and appealing dish. As the sugars and fats caramelize on the meat's surface, they contribute to a richer flavor profile once the roast is fully cooked.
Ingredients
Servings: 4 to 8
- A 4 to 5 lb. roast (1.8 to 2.2 kg)
- 2 tablespoons of cooking oil
- Salt and pepper, to taste
Steps
Begin by rinsing the roast under cold water.
Position the meat on a clean cutting board.
Use paper towels to pat it dry thoroughly, applying pressure to absorb excess moisture.
- A dry surface on the meat facilitates seasoning and ensures a better sear.
- Excess moisture can hinder searing, causing the meat to steam instead.
Remove any surplus fat from the meat.
If the roast is too large for your crockpot, consider cutting it into smaller pieces.
Warm 2 tablespoons (30 ml) of cooking oil in a large Dutch oven over medium-high heat.
Evenly sprinkle and massage salt and pepper onto the meat.
Sear the meat in the hot oil for several minutes on each side. Be cautious and rotate it carefully to avoid splattering hot grease.
Transfer the browned meat to the crockpot designated for roasting.
Helpful Tips
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You have the option to brown the roast the night before and store it in the refrigerator overnight.
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Contrary to popular belief, browning meat does not effectively seal in moisture, a fact that has been debunked multiple times.
Cautions
- Ensure that the oil is sufficiently hot to sear the meat without burning it.
Essential Tools
- A cutting board
- A sharp knife
- A Dutch oven (or any sufficiently large and deep pan for roasting)
- Paper towels
