How to: Sear a Roast

Sear a roast before baking to bring out its natural flavor.

If you like a crisp coating on your meat, whether cooking steak or a roast, you need to sear it in the pan first. When you sear a piece of meat, you're bringing proteins to the surface to become part of the coating and carmelizing its natural sugars, which brings out additional flavor. Searing a roast doesn't require specialized restaurant equipment. It can be done right on your stove top before placing the roast in the oven or slow cooker.

Things You'll Need

• Seasoning and spices
• Vegetable oil

Instructions

1. Remove your roast from the fridge and let it sit at room temperature for about half an hour.

2. Apply seasonings or spices to the roast. They will stick to the roast because of its natural moisture and will create a crust when the meat is seared.

3. Add 2 tbsp. of vegetable oil to a pan and turn it on high. Wait for ripples to form in the oil, then add the roast with the fat side down. If you're using a fatty roast as opposed to a lean cut, you don't need to add the oil, because the meat has enough fat for searing.

4. Allow the roast to sear for a few minutes, then flip it over.

5. Move the roast around with tongs to allow each part to brown evenly. If you want to brown the ends, take extra care when holding it up so it doesn't slip and splatter hot oil on your skin.

6. Finish cooking the meat in a slow cooker or oven. Though the outside is nicely browned, the inside is still raw.

Tips & Warnings

• Sugary or sweet meats sear more quickly than other meats, so pay close attention while cooking to avoid sticking and burning.

References

• "Washington Post"; First Sear, Then Roast; Tony Rosenfeld; December 2004
• Fine Cooking; Sear-Roasting for Crisp and Juicy Results; Isabelle Alexandre