brown roast first or last?

liz_hJune 27, 2013

Roast beef instructions tend to go one of two ways.

Brown the meat first on stove top or hot oven, then oven-roast low & slow.

Roast low & slow, then brown with broiler blast, or hot oven.

I think that browning first would let some of that good flavor get into the rest of the roast. But that's just speculation. Which method to you think gives the best flavor?

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kathleenca

I've not seen the browning-after method, but agree with you that browning first gets that flavor into the meat. I also like te idea of getting the "prep" work done, then just letting the meat cook.

    Bookmark   June 27, 2013 at 5:58PM
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sushipup1

This is the method we use now, and always will use. Comes out perfect every time.

Here is a link that might be useful: Guide to Prime Rib

    Bookmark   June 27, 2013 at 6:06PM
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ann_t

Depends on the type of roast. For a prime rib, I roast in a 500ðF oven so the meat browns as it roasts.

If I am cooking a pot roast, then I brown the roast first and then add the other ingredients and liquid and slow roast.

And regardless of the method, I presalt a day or two in advance.

~Ann

Here is a link that might be useful: High Heat Roasting

    Bookmark   June 27, 2013 at 6:31PM
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CLBlakey

So do you think that guide is promoting canibalism? Tougher meat but more flavor??

I know I am bad!!

    Bookmark   June 27, 2013 at 6:31PM
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ruthanna_gw

I use a different method entirely for a prime rib roast but for a regular pot roast like a chuck or round roast, I always brown first because that's where the good brown gravy starts.

I don't have a sous vide cooker but if I did and was cooking a roast with that method, I'd brown last.

    Bookmark   June 27, 2013 at 6:33PM
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liz_h

sushipup, that method makes sense, too - even though it won't be prime rib in my case! I used to always do one for Christmas dinner, but we spend Christmas Day at a friend's house these days.

    Bookmark   June 27, 2013 at 6:40PM
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ci_lantro

Pot roast is about the only beef roast that I make...used to always sear it first but I got tired of cleaning up all the splatters and, the last couple of times, just plopped the meat into the Nesco without any prep other than lacing it with sliced garlic. Lazy, yes, but it worked just fine for a pot roast that gets smothered with veggies anyway.

I cook pork roasts on the Weber so they brown as they cook.

    Bookmark   June 27, 2013 at 8:56PM
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arley_gw

I use sushipup's method; it's foolproof. The idea is to maximize the amount of medium rare goodness. After cooking low and slow, take it out of the oven and wrap in foil to allow the juices to stabilize for 30 or so minutes, put the oven as high as it will go, return the roast to the oven (unwrapped) to brown the outer 1/8 or so for 5 minutes; you can serve it then.

    Bookmark   June 28, 2013 at 1:39PM
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