Cooking a Roast!!?

Question

Before cooking a roast is it a good idea to sear it in a hot Pan???

Any tips would be great! thanks

Answer 1

Yes! place the joint in a hot pan until the meat doesn't stick any more then flip and repeat.This will lock in moisture leaving you with succulent roast.

Answer 2

The cookbooks I've read all seem to think browning it on both sides is a good idea. But honestly, my family and friends prefer it nice and juicy and tender... so I put it in my crockpot (no searing or browning) with a quarter cup of water. I cook it all day on low, and when I come home from work I have a delicious easy main dish. I then season with salt and pepper. Hope you try it... you won't be disappointed. Enjoy!

Answer 3

Braised Beef Roast In Wine Vinegar - ...


Recipe By :Ciao Italia at http://www.ciaoitalia.com
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Main Dish Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pounds top round roast
2 garlic cloves --slivered
Fine sea salt --to taste
Coarsely-ground black pepper --to taste
1 tablespoon olive oil
1 large onion --diced
1/4 cup red wine vinegar
1 tablespoon minced flat-leaf parsley
3 tablespoon minced fresh basil
1 large carrot --peeled and shredded
1 tablespoon tomato paste
2 tablespoon dry red wine


Dry the roast well with paper towels. Make slits all over the roast and
insert the garlic slivers. Rub the roast with salt and pepper.
In a Dutch oven, heat the olive oil over medium heat. Brown the roast
slowly on all sides. Add the onions and cook for 5 minutes, or until
they begin to wilt. Add the vinegar, parsley, basil, and carrot, and
cook for 5 minutes.
Mix the tomato paste and wine together in a small bowl and add to the
roast. Bring to a simmer, cover, and cook for about 1 hour and 45
minutes, or until a knife is easily inserted into the meat.
Remove the meat to a cutting board and let rest for 10 to 15 minutes.
Strain the pan juices through a sieve set over a bowl, pressing on the
solids with a wooden spoon to extract as much liquid as possible. Set
the pot aside.
Cut the roast into 1/4-inch slices. Return the meat to the pot, add the
strained juices, and bring the juices to a simmer. Serve immediately,
with some of the juices poured over the meat.


This recipe yields 4 servings.


Comments: I make this braised roast using an old homemade red wine
vinegar, but any good-quality commercial brand will lend the right zing
to the sauce.


Formatted by Joe Comiskey - Mad's Recipe Emporium


Per Serving (excluding unknown items): 62 Calories; 3g Fat (51.5%
calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 45mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Answer 4

salt & pepper it and then sear all six sides in a little hot oil- that way you can generate some flavor with the carmelization of the meat. De glaze the pan with red wine and beef stock and use as the basis of your sauce.

Answer 5

If I AM COOKING A ROAST ON TOP OF THE STOVE i ALWAYS SEAR IT IF I AM PUTTING IT IN THE CROCK POT I DONT

Answer 6

Yes it is .. to get that good carmelization that makes the roast so appitizing.

Answer 7

I prefer basting it with brown sugar and honey, a little bit of coriander and plenty of salt... mmmmm.....

Answer 8

yes it is
what you cooking, I'm hungry