Should I Brown Beef Before Roasting

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You can cook a roast in a crockpot without browning it, but the meat is more flavorful and appealing if sear it first. The high heat catalyzes the Maillard browning reactions, improving the flavor and texture. The sugars and fats caramelize on the surface of the meat and impart a richer flavor when the roast is finished cooking.

Ingredients

Servings: 4 to 8

• 4 to 5 lb. roast (1.8 to 2.2 kg)
• 2 tbsp. cooking oil
• Salt and pepper, to taste

Steps

1. 1

   Rinse the roast with cold water.

2. 2

   Place the meat on a cutting board.

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3. 

   3

   Pat it dry with paper towels, pressing to absorb as much water as possible. ^[1]

   • The drier the outside of the meat is, the easier it will be to coat it with seasoning, as well as to sear it.
   • Searing turns into steaming if there is too much moisture on the surface of the meat and in the pan.

4. 

   4

   Trim any excess fat off the meat. ^[2]

5. 

   5

   Cut the roast into smaller pieces if it is too large to fit into your crockpot. ^[3]

6. 

   6

   Heat 2 tablespoons (30 mm) of cooking oil in a large Dutch oven on medium high heat. ^[4]

7. 

   7

   Sprinkle and rub salt and pepper all over the meat. ^[5]

8. 

   8

   Brown the meat in the hot oil for several minutes on each side. Rotate it carefully so that the grease doesn't splash onto your skin.^[6]

9. 9

   Remove the seared meat and place it in the crockpot you'll use to roast it.

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Add New Question

• Question

  How long will it take to cook a 2.2 kg beef roast in a slow cooker?

  

  Most everything takes 6-8 hours to get good and tender. Most people will put the seared roast in before going to bed to wake up to a lovely hot roast. You can almost never cook a beef roast too long in a slow cooker.

• Question

  Do I remove the string before putting a pot roast in a slow cooker?

  

  No. The string will help keep the roast in a uniform shape which allows for more even cooking. If you really dislike the string, you could remove it, but expect the outer pieces to get a bit overcooked. You can also cut the roast into chunks to cook it which would reduce the cooking time as well.

• Question

  Why does it need to be brown on both sides?

  

  Your end product will be much more attractive since you'll have good color on all sides. It will also deepen the flavor of your dish.

• Question

  What if I forgot to sear the meat before cooking it in the oven for a couple hours? What should I do?

  

  At the very end, turn the oven up to 500 degrees. You'll want to do this when the roast is about 10 degrees below the desired temperature. At that point, keep a close eye on it, but the hot oven will help brown the outside. Remove it when it reaches the desired internal temperature. This is not the ideal way to brown the meat since the juices were not sealed in from the beginning, but it will add flavor and make it much more attractive.

• Question

  If the roast is too wide for my crock pot, should i cut the roast before or after browning ?

  

  Cut it before you brown it. That way all sides will be browned and work to seal in juices.

• Question

  Should I get water out of the roast before putting it in the crock pot?

  

  Andrea Ribera

  Community Answer

  Yes. Assuming your roast is thawed, just use paper towels to pat the roast dry before prepping.

• Question

  I know I should sear both sides, but what about the ends?

  

  Always sear the ends too. I hold two large forks to get the end seared well and hold the balance of meat up out of the way.

• Question

  Can I cook a frozen roast?

  

  You can, but it's not a good idea. Frozen foods, especially thick foods like roasts, take a long time to defrost in a slow cooker. As the food needs to defrost all the way before cooking starts, it will take forever to cook your food. The length of time the food spends at warm temperatures also increases the risk of bacteria and spoilage.

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Video

• You can brown the roast the night before and refrigerate it overnight.

• It is a common misconception that browning meat locks in moisture, but it has been conclusively proven false many times.

Thanks for submitting a tip for review!

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• Be sure the oil is hot enough to sear the meat, but not so hot that it burns it.

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Things You'll Need

• Cutting board
• Sharp knife
• Dutch oven (or any pan large and deep enough to contain the roast)
• Paper towels

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Source: https://www.wikihow.com/Brown-a-Roast-for-Cooking-in-a-Crockpot

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