How to Sear a Roast

Searing a roast.

Searing a piece of meat is the first step

before roasting or braising it.

First, heat a heavy duty roasting pan,

slightly larger than the meat, over high heat.

Add oil to coat the bottom of the pan.

We're going to sear the meat in this oil

so it gets nice and brown, which it wouldn't do

if you just roasted or braised it.

Searing is not essential, but it will make

the finished dish look better and have a richer flavor.

Unless you're making a large cut of meat

that needs to cook for a long time,

the roast won't get very brown just in the oven.

When the oil is nice and hot, take the meat

and season it on all sides with salt and pepper.

This is essential to bring out it's flavor.

Place the meat in the hot pan, fatty side down.

Let it sear undisturbed,

until the bottom is nicely brown

and the fat begins to melt. This will take several minutes.

It's important not to move the meat before it browns

or it could tear.

Now we need to turn the roast over.

Using tongs, turn the meat over and then sear it

on the other side until it's well browned all over.

The fat is hot and can splatter,

so it's best to wear an apron

and long, snugly fitting sleeves while doing this.

When the meat is deep brown,

it's ready for roasting or braising.