Well in lieu of pan searing my pot roast before braising it, I put it in a cast iron skillet and roasted it at 475 in my convection oven.
No messy stove-top
Takes 45-60 minutes (versus about 12 on a stovetop)
Uses 1 extra pan (skillet & dutch oven)
(was afraid it wouldn't brown well in the dutch oven and I needed to saute the onions and reduce the wine while "oven-searing".)
Meat was tougher (inconclusive because I used a Prime chuck "Clod" roast instead of my typical 7-bone)
I would only oven sear again if cooking an extremely large piece of meat that would not fit easily into my dutch oven, or if I needed to sear more than one roast at one time.
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