How do U SEAR a Beef Roast?

Question

should the roast be thawed out or frozen?

Answer 1

..thawed out, ..in fridge, NOT on counter!.....then just brown in a hot pan, preferrably an iron pan.....brown on all sides, then roast.

Answer 2

To SEAR means to seal the outside of to keep the meat juices inside the roast for moisture and flavor and tenderness. Slightly thawed, you can sear with out hot oil easier than if you are trying to seal the edges of a rock. If you are frozen solid a little oil helps get all the surface. The very best searing is done in an IRON SKILLET, you can get it hotter with out damaging the pan but searing can be done in any pan you can get above 450 degrees or there abouts. If you have marinated less oil or fat required, and it will be thawed so will take less time to cook. If you want pink inside, you need a fairly good sized chunk of meat to be cooked and still pink, starting from frozen can also help it be cooked and still pink.. Know where your Roast came from, any remote chance of contamination thermometer should be > 160 for > than 20 min. minimum. If you want it well done and not dry as card board, pressure cook it not oven roast. You can still have the carrotts and onions and taters, they just go in the pot at different times. This may be more than you asked but probably not more than you want to know......

Answer 3

Searing meat is the process of very suddenly sealing the outer area with intense heat so that any juices are kept from exiting once you lower the heat and cook it until done. Trying to use frozen meat when cooking is NOT a good idea anytime. If the meat was a very thin slice or a patty of sorts possibly. But searing a roast for all intensive purposes is done with meat that isn't frozen. Your question leads me to believe you aren't very familiar with cooking so I'll tell you Roasts are usually best when you just cut up some veggies and put a little water on the bottom of the pan. Keep the veggies thick so they don't overcook, Then just forget about it for the afternoon. Simplicity is best. Maybe a bay leaf or two, and spiced according to taste, but salt and pepper are just fine, remember simplicity. Good luck.

Answer 4

Your beef should be thawed. You marinate it and season it and if you want it crusty, dip it in flour.

Make sure your pan and oil are very hot. Put the roast in on one side and cook to brown and crusty then turn it over and do the same thing. When brown on both sides take it out and put it in a dutch oven or a slow cooker.

Add a package of onion soup a cube of beef bullion and a cup of water along with the vegetables you want to cook, usually potato's and carrots maybe corn on the cob or Brussels sprouts. Cook in the oven or slow cook until meat is done.

Answer 5

just place roast in a hot pan and brown just the outside of the roast. May I suggest a little salt and pepper on the outside before you sear it. Then place roast in a slow cooker for at least 8 hours with the same juices from the fry pan and a cup of water and vegetables.

Answer 6

if you're gonna put it in the oven after searing it, then it should probably be thawed out.
to sear means to just brown the outsides. heat up a pan with some olive oil and when it's screaming hot, put the meat in and just brown up all the sides before sticking it in the oven.

Answer 7

Dry season it , then put some olive oil in a pan, then brown on all sides. Then bake!