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Pot Roast: To Brown Or Not To Brown, That Is The Question

Karen · 16 Comments

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photo by Tenille @ Feisty Frugal & Fabulous

This was a recent post on my Facebook page:

Let’s talk pot roast: Do you brown before crock pot or not? The answer: about 50-50. There were 18 comments from my friends, 9 said yes, 7 said no, and 2 said “sometimes.”  I was asking because I usually do, but I was feeling particularly lazy that day and just didn’t feel like dragging out the skillet, browning the meat, then having to wash the skillet afterwards. So, I just seasoned it, threw it in the crockpot with a chopped up onion, and let that baby cook. And you know what? It tasted just the same as if I had browned it. With less work. I don’t know if I will continue to cook my pot roasts this way in the future or not, because I have suffered pot roast guilt over this. But who knows, maybe I can do it half the time.

Whether you brown or you don’t, you can try out this tasty Slow Cooker Pepsi Pot Roast at Feisty Frugal & Fabulous. It takes a little bit more work to get this one started than the one I made today, but hey, what’s another minute or two? And what do you do? Brown or not?

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Filed Under: Fun Stuff, General, Recipes

Reader Interactions

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Comments

  1. GraceinAZ says

    February 14, 2012 at 11:08 pm

    I brown my roast first. I think it holds the juices in. Your photo looks mighty yummy!
    Hugs, GraceinAZ

    Reply
  2. Gaelyn says

    February 14, 2012 at 11:43 pm

    I’m too lazy to brown first.

    Reply
    • gary lahey says

      December 23, 2018 at 5:56 pm

      i don’t brown, either. the instructions on the package of sauce from h e b didn’t have instructions to brownn the meat for slow cooking. it always gets raves.

      Reply
  3. Sandra says

    February 15, 2012 at 9:04 am

    When the weather’s nice, I have Gordon brown it on the BBQ. Saves the messy pan and greasy stove, otherwise I don’t bother. I used to cheat and use kitchen bouquet or something like that to give the illusion but we can’t eat that kind of stuff anymore.

    Reply
  4. Beth Larrabee says

    February 15, 2012 at 10:23 am

    I am way too lazy to brown it first…and mine is always plenty juicy!

    Reply
  5. Liz @ A Nut in a Nutshell says

    February 15, 2012 at 12:54 pm

    That looks really, really good! I do brown mine, but I do it for my own sensibilities. I find raw meat repulsive looking so if I brown it, it doesn’t bother me as much. However, it always comes out the same whether I do or don’t. You’re so right.

    Reply
  6. marina says

    February 15, 2012 at 12:54 pm

    I do neither simply because I don’t use a crock pot…I know crazy right? But one day…yes one day…I WILL!! 😉

    Reply
  7. Dee says

    February 15, 2012 at 2:10 pm

    I must be too lazy to brown first… 😉

    Reply
  8. Canadian Mom Blogger says

    February 15, 2012 at 2:44 pm

    I didn’t even know that browning first was an option. I need to learn more about cooking, lol.

    Reply
  9. Dawn C says

    February 15, 2012 at 3:30 pm

    I brown mine first.

    Reply
  10. Mary Beth Elderton says

    February 15, 2012 at 4:27 pm

    I brown first only if I am browning in the pan that I will cook it in (no extra dish washing.) For the crock pot? No way. It’s not necessary.

    Reply
  11. Andrea says

    February 15, 2012 at 6:30 pm

    My grandma always browned her pot roast first and it always tasted delicious. I have never made one (how embarassing!) because my husband doesn’t like them.

    Reply
  12. Patrick says

    January 9, 2014 at 5:23 pm

    Thanks for a great post! When I make a pot roast in the oven, I absolutely brown it first; when I make it in a slow cooker (where it’s completely submerged), I don’t brown it. The slow-cooked pot roast is vastly superior.

    Reply
  13. Terri S. says

    January 21, 2019 at 12:28 pm

    Pot roast is one of my favorite things to make. I always brown the meat first. This is the way my Dad (yes, he was the cook in our home) taught me and he said it gives it better flavor.

    Reply
  14. Joe says

    August 17, 2019 at 5:27 pm

    I did brown the meat for years because that is what I was told is required. Finally started about a year ago not browning. It is literally NO different in taste/texture/moisture level. One less step that is completely pointless in my opinion now. (At least with pot roast)

    Reply
  15. Tom Barbey says

    February 25, 2021 at 2:23 am

    If you’re going to serve it whole, browning is the way to go …even if only for appearance. If you’re shredding it, then there’s no need.

    Reply

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