Searing A Roast: How Long To Sear Before Slow Cooking?

Searing a roast before slow cooking is an important step to add flavour and texture to your meal. Searing the meat at a high temperature caramelises the natural sugars and browns the proteins, creating a rich, brown crust on the roast's surface. This amplifies the savoury flavour of the dish and adds a crispy exterior. While it is not necessary, searing only takes a few minutes per side and can elevate the flavour of your roast with little time and effort.

Searing adds flavour and texture

Searing is not necessary, but it does add dimension and texture to your meal. It is an extra step, but it does not take long and will elevate the flavour of your roast with little time and effort.

To sear your roast, first, remove it from the refrigerator and let it sit at room temperature for 30 minutes. Blot your roast with a paper towel to remove excess moisture. Liquid is the enemy of browning and will cause steaming. Salt generously on all sides to season the roast.

Next, heat your oil in a large pan. Refined oils, avocado oil, beef tallow, or light olive oil are all good choices. You want your pan hot, so heat the oil on medium-high for 8-10 minutes. Place the meat in the pan and sear for about 3 minutes on each side. You want a deep-brown sear.

Once you have seared both sides, you can also sear the sides. Use tongs and hold the roast upright on its side for a couple of minutes, then repeat for the remaining sides.

After searing, you can place your roast in the slow cooker.

Use olive oil or avocado oil

Olive oil and avocado oil are two popular options for searing a roast. Both oils have their unique characteristics and benefits, so choosing between the two depends on your specific needs and preferences. Here are some detailed instructions and considerations for using olive oil or avocado oil for searing a roast before slow cooking:

Olive Oil

Olive oil has been a cooking staple for many years, especially in Mediterranean cuisine. It is known for its robust flavour and fragrant aroma, which can enhance the taste of your roast. When selecting olive oil, look for extra-virgin olive oil with a high polyphenol content, as it has a higher smoke point and is better for searing. Check the label for the harvest date, olive cultivars, and region of origin to ensure freshness and quality. While olive oil is generally safe for searing, some people prefer to use it as a finishing oil to enhance the flavour of the dish just before serving.

Avocado Oil

Avocado oil has gained a loyal following due to its high smoke point and neutral flavour. Its smoke point is typically around 468 degrees Fahrenheit, which is higher than most extra virgin olive oils. Avocado oil won't impart a strong flavour to your roast, but it will allow for even cooking and browning. Avocado oil tends to be more expensive than olive oil, so it may not be as cost-effective for larger roasts. However, if you're searing a smaller roast or prefer a milder flavour, avocado oil can be an excellent choice.

Tips for Using Olive Oil or Avocado Oil for Searing:

• Use a cast-iron skillet or Dutch oven for searing, as it retains heat well and helps create an even crust.
• Ensure the pan is ripping hot before adding your oil of choice. You want the oil to be shimmering or smoking to achieve a good sear.
• Season your roast generously with salt and pepper before searing. This will enhance the flavour and help create a delicious crust.
• Sear the roast for about a minute on each side or until you see a nice brown colour. Don't worry if some parts are slightly charred, as this can add depth of flavour.
• After searing the roast, remove it from the pan and set it aside. You can then use the same pan to sear your vegetables, adding more oil if needed.
• For added flavour, deglaze the pan with beef stock or another liquid to scrape up the browned bits (fond) left in the pan. These can be added to your slow cooker for extra flavour.
• If you're using olive oil, be mindful of its lower smoke point. Avoid using extra virgin olive oil for searing, as it has a lower smoke point and may smoke or burn at high temperatures. Instead, opt for a filtered extra-virgin olive oil or a pure, unrefined, or light olive oil with a higher smoke point.
• If you're using avocado oil, be aware that while it has a high smoke point, it may not impart as much flavour to your roast as olive oil. You can always finish your dish with a drizzle of olive oil to enhance the flavour before serving.

Sear for 3 minutes each side

Searing your roast is a great way to add flavour and texture to your meal. It is not a necessary step, but it is highly recommended. To sear your roast for three minutes on each side, follow these steps:

First, take your roast out of the refrigerator and let it sit at room temperature for up to thirty minutes. Blot the roast with a paper towel to remove any excess moisture. This is important, as moisture on the surface of the meat will cause steaming instead of searing.

Next, heat up two tablespoons of cooking oil in a large pan on medium-high heat. You can use vegetable, avocado, peanut, or olive oil. Butter is not recommended, as it has a low smoke point. While the oil is heating, sprinkle salt and pepper on all sides of the roast. You can also add other seasonings, but be aware that they may burn.

Once the oil is shimmering or rippling, add the roast to the pan. Sear the first side for three minutes, then flip and sear the other side for another three minutes. To get a good sear, it is important not to move the meat or check on it too often. After both sides are seared, use tongs to hold the roast upright and sear the edges for a couple of minutes on each side.

Now that your roast is beautifully seared, you can finish cooking it in the oven, a slow cooker, or an Instant Pot. Enjoy your delicious and flavourful meal!

Sear vegetables too

Searing your vegetables before slow cooking is a great way to add flavour and texture to your roast dinner. While it is not necessary, it is a good way to elevate your meal with very little time and effort.

Firstly, rinse your vegetables under cool water, dry them thoroughly, and then chop them into bite-sized pieces. The smaller the pieces, the quicker they will cook, so be sure to cut your veggies to a similar size so they cook evenly.

Next, heat a thin layer of oil in a large skillet or wok over medium-high to high heat. Oils with a higher smoke point, such as grapeseed oil, are best for this as they can withstand higher temperatures without smoking. However, olive oil will also work, but be sure to watch the temperature carefully.

When the oil is shimmering and you can see a slight wisp of smoke, add your vegetables to the pan. For extra flavour, you can sprinkle over some red pepper flakes and salt, or any other dried herbs and spices you like. Cover the pan with a lid and leave the vegetables to cook without stirring for around two minutes, until they are blackened on the underside.

After two minutes, remove the lid and give the vegetables a quick toss, allowing the other side to blacken for a further 1-2 minutes. Finally, remove the veggies from the pan and finish with a squeeze of lemon.

You can sear almost any vegetable using this method, including onions, carrots, broccoli, asparagus, and Brussels sprouts.

Deglaze the pan

Deglazing is a simple process that adds immense flavour to your roast. It involves adding a small amount of liquid to the hot pan after searing your roast. This can include wine, stock, water, vinegar, beer, or even citrus juices. The liquid helps to remove the little brown bits of proteins and carbohydrates stuck to the pan, which are full of delicious caramelized flavour.

To deglaze your pan, first, remove the roast from the pan and pour off any excess fat. Then, add about a quarter to half a cup of liquid to the pan. You can leave the pan on the heat if it is stainless steel or cast iron, but for other types of pans, it is best to let the pan cool slightly before adding the liquid. As the liquid comes to a boil, use a wooden or silicone spoon to vigorously scrape and stir the bottom of the pan. Continue to stir until all the tasty browned bits have been released from the pan. If you are using wine or alcohol to deglaze, be sure to cook until the alcohol has evaporated, which you will know when the liquid becomes syrupy and the alcohol smell has disappeared.

The liquid you use for deglazing can be chosen based on the flavour profile you want to achieve. Wine is a classic choice for deglazing, especially for red meats, as it adds a wonderful flavour to the sauce. Vermouth, dry sherry, broth, and stock are also commonly used. If you want a neutral flavour, you can simply use water. For a touch of acidity, try using citrus juices, vinegars, or even beer.

By deglazing the pan, you can harness all the extra flavour that would otherwise be lost, creating a rich and flavourful sauce to accompany your tender roast.

Frequently asked questions