#Searing pot roast trial

The Maillard reaction is the series of chemical reactions that happen when you sear a piece of meat, in this case your roast. I fattened this round roast up with a few tablespoons of butter. Just add a couple of tablespoons of olive oil or butter over the roast just before you to cook it. If for some reason you can’t get a chuck roast, or that’s not what’s on sale, don’t worry – you can still achieve the trifecta with a leaner roast such as a rump or sirloin roast. In other words, you want to look for roasts with the word “chuck” in the name. The easiest way to make sure you have enough fat is to choose a roast with loads of marbling (fat within the muscle) and some connective tissue. That’s right – you simply cannot skimp on the fat. To make the perfect pot roast you need to… Fatten it up. And to spare you the same agonizing torment of chasing pot roast perfection, I’m sharing my tried and true techniques with you. I finally achieved the trifecta and made the perfect pot roast.

#Searing pot roast trial

It took more years, testing techniques, trial and error, and practice than I really care to admit, but – I got it. I was always really good at the flavorful and tender components, but my roasts were always severely lacking the juicy department. If you want to know the truth of it I spent years chasing pot roast perfection.

Now as easy as achieving the trifecta sounds, I assure you – it is not. I’ve dubbed these qualities “the perfect pot roast trifecta.” Because is a pot roast really perfect if it’s even missing one of them?! I think not.