Oven-Searing (500 degrees) Pot Roast?
I have always pan-seared pot roast on the *stove* before braising.
There is a recipe that calls for rubbing a 6-8 pound pot roast with oil/salt/pepper, then browning in a 500 degree *oven* "cooking until thoroughly browned on all sides, about 45 mins to 1 hour".
Does anyone prefer the oven method of searing pot roast?
I can't thank you enough for putting this idea into my head. I tried this approach this afternoon, and it worked great! I had a piece of pork that would be like a small standing rib if it were beef. But it was really small, only about 3 inches thick. Basically a very thick pork chop.
I heated the oven to 500 and then put in the pot to heat it up. I don't have a cast iron dutch oven, so I used my calphalon. I have a hearth kit, which gives a high-heat floor to put pots on, and I used that rather than a rack thinking it would keep the temp higher when I put in the room temp meat. A pizza stone would do the same thing.
When the pot was hot, I added a bit of oil. When it was hot, I added the meat, which I had seasoned with salt, pepper, and fennel seeds. Browned it about 10 minutes on each side, adding a smashed clove of garlic after about the first 5 minutes, when I checked the meat for sticking and browning. When it was browned on both sides, I turned off the oven and added some red wine. After a few minutes, I turned the meat over and then removed the pot to the stove top where I finished the braising. I wanted to be able to get to it easier as I was going to be stirring frequently. Also, a chef once told me that meat dries out less when braised on the stove top rather than in the oven, where it is drier.
I added about a tablespoon of tomatoe paste and a cup or so of homemade broth. Then shredded savoy cabbage on top. About every 15 minutes, I moved cabbage around so it all ended up cooking in the juices for a bit. The cooked cabbage I put on top of the pork to keep it moist. Turned the pork about every 30 minutes. I braised it for a couple of hours after moving it to the stove top, adding salt after the cabbage had cooked down a bit. After removing the meat to cutting board, I took off some fat and let the cabbage and juices cook with the lid off to remove the excess moisture. I cut the bone out and then cut the piece of meat in two, so there were two nice slices, each with browned crust on one side. After slicing, I put the meat on the cabbage and poured the sauce over top. Delicious, and perfect for two.
AND THE BEST PART: CLEAN OVEN AND STOVE TOP!!
Thanks again. Whoever said it is right. I'll probably never go back to stove-top browning again.
I just did this with shortribs. Seared at 550F. It worked very nicely. My oven is not a mess and neither is my stove top. I just seasoned them and put them in a Le Creuset dutch oven, uncovered and let them sear for half an hour. I then poured off the grease, put down a bed of chopped leeks and carrots and some home made stock. It smells great and when I get home tonight from the fund raiser I'm involved with it will be ready to go.
I have never done cooked this way- but my neighbor does and she swears by it. Apparently there is a cookbook that advocates cooking meats at such high temperatures. She has been cooking this way for many years and says that once you try it- you never go back. The downside, she says, is that it can make a mess of your oven.
Yea, but stove-top searing makes a mess of my stove-top, counter-tops, and floor.
I've oven-seared scallops. The trick in getting nice browning on both sides without losing juciness was to make sure I put them at a different spot on the skillet when I turned them over. Also to put the skillet in the 500 oven for a few minutes first so it was hot when they went in.
I'm going to give it a try with a hunk of pork I have. I was going to brown it and then braise it with cabbage and wine.