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To sear, or not to sear, beef roast....

Unknown
Unknown
edited November -0001 in EggHead Forum
Doing my first garden-variety beef roast on the XL today. My research on here seems to indicate an eye-of-the round, indirect, at around 350 or 375. However, haven't seen anything about whether to sear it first or not.

Any advice in that dept.?

Thanks!
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Comments

  • Fidel
    Fidel Posts: 10,172
    I would say that depends on your intent for the final roast. If you are planning to slice it like roast beef then I would not sear. If you are planning to treat it like a roast and braise it with some veggies then I would sear it for a couple minutes a side first.

    Eye of round makes pretty good thinly sliced roast beef, but I have not had much luck in using one as a roast.
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  • Unknown
    Unknown
    Thanks for the info -- I am planning to do it as a traditional sliced roast, not thin-sliced roast beef. What cut would you recommend for that?
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  • Fidel
    Fidel Posts: 10,172
    I like chucks, rumps, and rib roasts.

    Chucks and rumps will usually be fall apart tender if you braise them with the veggies for a few hours. Chucks can be a little on the fatty side. Rib roasts are best done without the braising, just sear and roast until done - or roast then sear at the end.
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