reverse searing method

just north of Denver

Couple years back I ran across a way to oven roast many kinds of meat cuts, starting on a very low heat and finishing off with a very hot temp. The idea is to skip the initial pan searing of a roast to retain the juices while cooking, which is a pain and also isn't very effective from what I have read.

The reverse sear works great for brisket, pork roasts, corned beef, and many beef roast cuts. Plus, gravy turns out wonderful after many hours on the cooking pan bottom. I will put sliced onions, carrots, and celery in the mix for flavor, along with some chicken bullion and white wine.

Plenty of info online if this easy and tasty method interests you,

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