How Do You SEAR a beef Roast?

Answer 1

S&P Olive or regular oil, Big pan or Pot, dutch oven works best, get it hot and sear away

Answer 2

I'd add one more suggestion. Regardless of whether you pan sear it or not I'd buy a bottle of Kitchen Bouquet (a small bottle will last years). You want to rub a little all over the roast. It seals the roast, adds a super yummy flavor both to the meat and drippings, and makes it look a million times prettier when cooked. Trust me on this!

It usually is in the spice aisle, though sometimes near gravy's. Just ask if you can't find. But it is a MUST have for making a roast!

And one more good tip for flavor is to take a knife and cut in a few very thin pockets on every side of the roast and push in garlic cloves you have cut in half. The flavor will permeate the meat. YUMMY! Just don't make them too big or you'll lose juices. If there are fat pockets or other areas where you can see it's not just meat always put some of these right next to those. Then sear and/or use the Kichen Bouqet and bake.

Answer 3

Most of these people were pretty close, but left a few things out. first, you want to let your roast come to room temp. and when it has, you want to make sure you dry it with a paper towel or cloth. the drier it is, the better the sear you're going to have. Heat your pan on the stove, without adding your olive oil. this allows the pores in the pan to open up, thus allowing your pan to become even hotter. while doing this, season your roast with salt and pepper, and whatever else, and season generously. add olive oil to your pan, and once it barely starts to smoke, add your roast. let it get nice and golden brown all over, but not burnt. and what legally blonde was talking about is called a Salt Crust, and you need a whole damn box of salt if you're going to do a roast, you want that thing drowned in salt. but, I wouldn't do a roast, because the salt will penetrate the roast, and make your dish extremely salty. it would be great on, say, a chicken, which has the skin, which seasonings can't penetrate, thus you should always season underneath the skin of a chicken, but on a roast, I would not recommend a salt crust.

Answer 4

in order to sear a beef roast, you would brown it on all sides at high heat in a dutch over (or the like) over a hot burner.

Might I suggest, however, a different method? One that will leave you with a much more tender, juicy, much more flavorful roast, in a one step method?

Take your roast and rub it with crushed garlic, then coat it, VERY LIBERALLY, with salt. Lots of salt. Place the roast, fat side up, in a roasting pan and bake it in the oven at 350 for approximately 20 minutes per pound (for rare, longer if you're not a fan of pink). When you take the roast out of the oven, let is stand for 10 minutes and the salt (which has, by now, formed a hard "shell") will actually BREAK open and fall off of the roast, leaving you with an incredible roast beef.

Good luck!

Answer 5

Place a small amount of oil in a heavy bottomed pan and heat almost to smoke point. Season roast and place in pan, turning to brown and seal all surfaces of the meat.

Answer 6

Heat oil in your roasting pan over 2 burners on stove until almost smoking. Put in roast, let brown quickly, then turn....continue for all sides.

Answer 7

get a pan or grill. put in just enough oil to cover the pan and heat. then cook the roast so that the entier outside cooks and forms a semi crusty/cooked barrier so that all the juices stay inside during the actual cooking.

Answer 8

Put oil in the pan enough to cover the bottom. Heat so it gets very hot. Put the beed in and cook it until the outside looks done. Flip it and do the other side.