When cooking a roast do I 'brown' it first?

Question

Or can I just season it well, put in the meat thermometer and roast it in the oven?

Is it better to brown it on all sides in a pan first?

Answer 1

i always brown mine first. it cuts down on the cook time.

Answer 2

Definately sear or brown on a high heat surface with a small amount of cooking liquid. You want to hear that sizzle and make sure you get all the surface area. Searing the meat literally seals it, thus locking in all the juices. You can season before or after or both searing. Then let it roast with or without liquid depending on your dish. Searing will always give you a more juicy, tender, flavorful meat. Try cutting a few small holes in the roast with the tip of a knife and inserting whole peeled garlic cloves before searing. Roast as usual. Ooh you will love it and you can smell the sweet garlic roasting. Hope it helps.

Answer 3

Browning adds more flavour.

Answer 4

Just season with salt and pepper, toss a couple bay leaves on top. 325 degrees at 20 minutes a pound for medium rare. baste occasionally.

Answer 5

Browning is optional to seal in the juices & add to the flavour.

Answer 6

My mom always taught me to brown on all sides, even the stew meat, it gives gravy a better flavor and actually looks better after it cooks.

Answer 7

its a common myth that "browning" seals in juices, it does not. It does however cause a reaction in any protein that creates many desirable traits. These are contrast in flavor and texture. You can 'brown" two ways. Sear the meat in an extremely hot pan and then put it in the oven at a medium to low temp or, cook the meat in a medium to low oven and finish it on high. The second is preferable but not as practical as the first. Salt and pepper go on everything always no matter what. And the only way to preserve moistness is to let the meat rest before you carve it.  

Answer 8

listen to Happy, she's got it correct. good job Happy.

Answer 9

Brown it first. follow the recipie!

Answer 10

You generally only brown them if they are going to be cooked in liquid later.  Just roast it with the seasonings on it.

Answer 11

it is better to brown any meat on all sides before cooking.....

it will make the meat more tender and it helps to seal in the juices....

Answer 12

I have done it both ways and I haven't noticed a difference.

When I stew a roast I generally dust with flour and brown it.but,I do this to add body to the gravy.

Answer 13

I always brown mine so that I get my seasonings popping. I marinate it for about 30 minutes in what ever spices I'm going to use then roll it in "corn starch or corn flour" (it gives it a crispier finish) and seer it on all sides in a hot hot skillet. Then transfer all of this to a roaster and only cover 1/2 of the roast with beef broth. Or chicken broth if you are cooking pork roast. MMMMMMMMMMmmmmmmmmmmmm! good luck. There are sooooooooooooooo many good herbs out there now so don't be afraid to experiment!!!