Braising meat or a roast?

[Forvols]

So usually I do a roast in the crockpot with onion/carrots/celery/potatoes and no braising of the roast -- then make a gravy with the pot liquid. Question is what does braising the roast prior to putting in the crockpot add? should the roast be dusted with flour/salt/black pepper for braising?

I got 3.5lb angus beef roast thawing in the fridge will cook on Monday.

 

[bigtex]

I think you meant to say "sear" instead of braising.
And I agree with Posers assessment on why searing [browning] is a good idea.

 

[Forvols]

Yes sear, thanks and it makes sense think I will give it a try with this roast.

 

[WTM]

i sear all meats before slow cooking. i use salt, cracked pepper, thyme and rosemary on beef. if i have time, i salt it 12 hours prior. this acts like a brine and reduces surface moisture for better browning. i pat dry then rub the herbs and sear. i transfer to crock pot and deglace the pan with a little water and add to the pot. searing does not "lock in" juices.

one thing about evoo and butter. get them too hot and they will burn. i use straight olive oil and clarified butter for hot sears.

 

[TX300mag]

Yes, sear. A feature I really like about the Instant Pot is the ability to sear in the pot and immediate after bring to pressure.


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