Do I really need to sear all 6 sides of the pot roast before it goes in the crock pot?
People say it “seals in the flavor.” Doesn’t seem seem to seal anything to me. It’s not like a steak where you actually seal in the juices to be released by the person eating the steak.
The roast just falls apart after about 6 hours.
Does it really make any sort of difference in a roast?
Observing members:
0
Composing members:
0
37 Answers
Nope, just makes a little crust on the sides which some like.
No. I watched my grandfather sear a roast once and he only did 2 sides. And it was delicious!
Not that I’m aware of. The wife just puts that bad boy in and leaves it. Always turns out mighty fine. Had that last night as a matter of fact. I polished off what was left today as a roast sandwich. Cant beat it with a stick, as my old pappy used to say.
All my roasts are delicious. And the best part is dunking French bread in the juice after all the meat and veggies are gone!
Not long after he moved out my son came to visit and I fed him roast.
As he was eating he said “This’ll cure what ails ya!”
I just dont know what searing does. Is it just a waste of time?
No idea Dutchy. All I can say is if it aint broke don’t fix it.
I missed the french bread part, hell to the yeah! Or even before the meat and veggies are gone. Won’t hurt anything and any crumbs that fall in give it character. Damn I want me a roast now. Again.
Is there a difference JLeslie?
From what I can tell from my cook books, it looks as though browning is more for appearance. I have never known anyone to not brown the roast before further cooking.
One cook book says to “brown and simmer” for all meats when braising and it only says that about braising.
In the “Steak Cooking Chart,” same book, it says “Start by searing both sides to seal in juices.”
The roast browns after hours in the crock pot.
I think it might make a slightly richer flavor when it’s browned, but I don’t think it matters much. I only bother to brown when I am cooking in the same pan. In most crockpots you can’t brown so it is another pan to clean.
I make short ribs on the stove. So, I salt and pepper and brown them, remove from pan, and then cook onions and tomato paste quickly in the meat flavor left from browning. Then add carrots and celery to the pan, then beef stock and wine and it deglazes the pan so all the yummy stuff is incorporated. Also, four to thicken. Meat added back. That’s not the whole recipe. It all cooks in the same pot. Still a lot of steps in my opinion.
I have an Instapot, and you can brown right in the pot and then pressure cook or slow cook. I have not tried to slow cook in it.
No matter what I don’t worry about browning meat perfectly for this sort of thing and I like recipes I can just through every thing in one step.
Better flavor just for the outside. I don’t see how it could affect the flavor of the rest…which is 95% of the cut.
It’s in the sauce, but I don’t think it makes much difference. I don’t think it seals the juices for something like this, because it is made in liquid anyway. For a regular steak I think it’s good to sear the outside.
All this talk about pot roast makes me want to go to Kroger tomorrow and make one on the weekend.
Do it!
Do you eat it with mashed potatoes?
@Dutchess_III It’s obvious the meat browns in the crock pot but I don’t think “brown and simmer” is the same thing. A really good cook goes the extra distance for the best results, be they for the look or the flavor. Or both.
My mom used to put the meat in the crock pot with some water, spices, carrots and onions (and maybe celery, I’m not sure). I know she used rosemary and thyme, and a bay leaf or two. She’d put the crock pot on “low,” go to work, come home from work and it would be all ready. It would be sitting in a puddle of juice. She’d just make a pot of rice to go with it and it was so good.
I want to try to make one. I have an envelope of some spices from McCormick that say it’s for pot roast. I’ll check and make sure it’s not high in salt and if it’s ok, I’ll put that in.
The more searing, the greater the taste of the broth. It is sort of like doing to fat, what a toaster does to bread. It is still there, but with a singed quality.
I was told by a chef that the searing keeps in the moisture, rather than drying it out.
But one would think if using a crock pot that with water added the moisture is already added?
I brown the meat “before” I place in the crock pot.
Same with spare ribs… brown in oven then place in crock pot.
Yes, I always sear my roasts first, even venison.
While a submerged roast does fall apart, it does add some color and flavor to me.
I added beef broth.
It can’t dry out in the crock pot.
Imma bout to faint with hunger. The aroma is amazing .
Hell eat it, don’t sniff it!
I’m hungry too. Making a whole chicken for supper now. Only cost $6.50.
I am going to make another for my daughter and her husband. She’s undergoing surgery next Thursday. I’ll portion it out and freeze it.
Chicken cooked perfectly. Was delicious.
Save time bud, go visit the colonel : )
He’s learning to be more health and budget conscious.
Great choice, RDG!
Now I’m wishing for my own bird. I have to wait until I can shop again.
Rick just said “Man that’s some good stuff!”
Taking a serving out to my son’s work for lunch tomorrow.
Job well done it seems ; )
Always when it comes to roasts!
Sure sounds like!!! Betcha cant beat ‘em with a stick! As my old pappy used to say. My alter ego Cletus Magee thanks so too! lol
Answer this question 
Composing members:
0
