Is it necessary to sear meat when making a pot roast?

I usually buy the huge 7-bone roasts and they're hard to sear because even my largest skillet is too small. What a pain in the rear. Would it affect things too much if I skipped the searing step and put the meat straight in the oven?Is it necessary to sear meat when making a pot roast?
I believe I saw an episode of America's Test Kitchen that covered this issue. They said that the searing of roasts is used to create flavor compounds that would only be brought out with such fast, high-heat cooking. Flavors that would not ordinarily be brought out by slow and low-heat cooking that is normally used for pot roast.





However - if your recipe has a lot of flavors in it already, like with a mushroom sauce - the you might not notice a big difference by not searing it first.





Some old wives tales say we sear meat to keep in juices - turns out that isn't true, but we benefit from the searing by creating more flavor in the meat.





Best of luck.Is it necessary to sear meat when making a pot roast?
I understand..........that does sound like a pain in the rear! Pan searing the Beef not only makes it look good upon serving, but sears in the natural beef juices so that they slowly release into the rest of your veggies and potatoes upon the slow cooking method,and in turn, the steam of the veggies and potatoes slowly sink into your beef, thereby adding so much natural flavorings that you just cannot replace with store bought seasonings. Believe it or not, I have questioned this before and did a pot Roast without the searing method and it came out weird tasting, took longer to cook and was not as tender. I am a big fan of smart cooking, cutting corners where time is a constraint but without affecting the taste and without searing, it just doesn't taste the same and that, I cannot applaud or standby. But, this is just my opinion and personal experience but I hope I've helped you out today. Happy Cooking to you!
no you dont have to but theres a major taste difference. you can try broiling it in the oven on a cookie sheet and be sure to put the juices in the pot.you should broil it for about 5 minutes 3'; away from the broiler. if its not brown and crusty check it every 1 minute so it doesnt burn. then flip it and broil the second side. DONE seared meat!
That's the way my husband makes his pot roasts and they are pretty good. The only thing I would suggest (if you don't already do this) is marinate it with either a wet rub or an oven bag with marinade liquids of your choice to boost the flavor.
It's not necessary, but it tastes so much better because you're searing the outside and locking all of the meat's juices inside. Not to mention, it makes for better presentation.
searing the meat helps to seal in the flavor and juices and also add color to the dish when it is done..i wouldn't skip that part.
try searing one side at a time in a large pan. turn it so you get all sides.
No you will be just fine.

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