How to Brown a Roast for Cooking in a Crockpot

Reviewed by Jennifer Levasseur

Last Updated: November 23, 2024 Approved

You can cook a roast in a crockpot without browning it, but the meat is more flavorful and appealing if sear it first. The high heat catalyzes the Maillard browning reactions, improving the flavor and texture. The sugars and fats caramelize on the surface of the meat and impart a richer flavor when the roast is finished cooking.

Ingredients

Servings: 4 to 8

4 to 5 lb. roast (1.8 to 2.2 kg)
2 tbsp. cooking oil
Salt and pepper, to taste

Steps

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Pat it dry with paper towels, pressing to absorb as much water as possible.^{[1]
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- The drier the outside of the meat is, the easier it will be to coat it with seasoning, as well as to sear it.
- Searing turns into steaming if there is too much moisture on the surface of the meat and in the pan.
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Rotate it carefully so that the grease doesn’t splash onto your skin.^{[6]
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How long will it take to cook a 2.2 kg beef roast in a slow cooker?

Community Answer

Most everything takes 6-8 hours to get good and tender. Most people will put the seared roast in before going to bed to wake up to a lovely hot roast. You can almost never cook a beef roast too long in a slow cooker.

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Question

Do I remove the string before putting a pot roast in a slow cooker?

Community Answer

No. The string will help keep the roast in a uniform shape which allows for more even cooking. If you really dislike the string, you could remove it, but expect the outer pieces to get a bit overcooked. You can also cut the roast into chunks to cook it which would reduce the cooking time as well.

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Question

Why does it need to be brown on both sides?

Community Answer

Your end product will be much more attractive since you'll have good color on all sides. It will also deepen the flavor of your dish.

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Tips

You can brown the roast the night before and refrigerate it overnight.

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It is a common misconception that browning meat locks in moisture, but it has been conclusively proven false many times.

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