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You can cook a roast in a crockpot without browning it, but the meat is more flavorful and appealing if sear it first. The high heat catalyzes the Maillard browning reactions, improving the flavor and texture. The sugars and fats caramelize on the surface of the meat and impart a richer flavor when the roast is finished cooking.
Ingredients
Servings: 4 to 8
- 4 to 5 lb. roast (1.8 to 2.2 kg)
- 2 tbsp. cooking oil
- Salt and pepper, to taste
Steps
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Rinse the roast with cold water.
Place the meat on a cutting board.Advertisement
Pat it dry with paper towels, pressing to absorb as much water as possible.[1]- The drier the outside of the meat is, the easier it will be to coat it with seasoning, as well as to sear it.
- Searing turns into steaming if there is too much moisture on the surface of the meat and in the pan.
- Trim any excess fat off the meat.[2]
- Cut the roast into smaller pieces if it is too large to fit into your crockpot.[3]
- Heat 2 tablespoons (30 mm) of cooking oil in a large Dutch oven on medium high heat.[4]
- Sprinkle and rub salt and pepper all over the meat.[5]
- Brown the meat in the hot oil for several minutes on each side. Rotate it carefully so that the grease doesn’t splash onto your skin.[6]
Remove the seared meat and place it in the crockpot you’ll use to roast it.
Community Q&A
- QuestionHow long will it take to cook a 2.2 kg beef roast in a slow cooker?
Community AnswerMost everything takes 6-8 hours to get good and tender. Most people will put the seared roast in before going to bed to wake up to a lovely hot roast. You can almost never cook a beef roast too long in a slow cooker. - QuestionDo I remove the string before putting a pot roast in a slow cooker?
Community AnswerNo. The string will help keep the roast in a uniform shape which allows for more even cooking. If you really dislike the string, you could remove it, but expect the outer pieces to get a bit overcooked. You can also cut the roast into chunks to cook it which would reduce the cooking time as well. - QuestionWhy does it need to be brown on both sides?Community AnswerYour end product will be much more attractive since you'll have good color on all sides. It will also deepen the flavor of your dish.
Video
Tips
- You can brown the roast the night before and refrigerate it overnight.Thanks
- It is a common misconception that browning meat locks in moisture, but it has been conclusively proven false many times.Thanks
Warnings
- Be sure the oil is hot enough to sear the meat, but not so hot that it burns it.Thanks
Things You’ll Need
- Cutting board
- Sharp knife
- Dutch oven (or any pan large and deep enough to contain the roast)
- Paper towels
References
- ↑ https://www.thekitchn.com/how-to-sear-meat-47333
- ↑ https://www.thekitchn.com/basic-techniques-how-to-trim-t-73832
- ↑ https://www.thekitchn.com/heres-exactly-how-to-slice-meat-against-the-grain-and-why-you-should-be-doing-it-meat-basics-215798
- ↑ https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
- ↑ https://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe-1938843
- ↑ https://www.allrecipes.com/article/how-to-sear-meats/
- https://www.cooks.com/rec/search/0,1-0,roast_beef_slow_cooker,FF.html
- http://www.simplyrecipes.com/recipes/pot_roast/
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