Why should the outside of a roast be seared before placing in oven?

There are several reasons why searing the outside of a roast before placing it in the oven is beneficial:

1. Flavor Development: Searing creates a delicious, caramelized crust on the surface of the roast, enhancing its overall flavor. The Maillard reaction, which is a chemical reaction that occurs when proteins and sugars are exposed to high heat, contributes to this flavorful crust.

2. Color Improvement: Searing provides an attractive golden-brown color to the outside of the roast, making it visually appealing. This color comes from the caramelization of proteins and sugars on the surface.

3. Sealing in Juices: Searing helps to seal in the natural juices of the roast. By quickly cooking the outer layer, the juices become trapped inside, resulting in a more tender and flavorful roast.

4. Reduced Cooking Time: Searing can help to reduce the overall cooking time of the roast. Since the outer layer is partially cooked during the searing process, the roast requires less time in the oven to reach the desired doneness.

5. Prevention of Overcooking: Searing helps prevent the outside of the roast from overcooking while the interior reaches the desired doneness. By quickly searing the surface, a protective crust is created, preventing overcooking and maintaining the desired texture and moisture.

6. Enhanced Aromatics: Searing releases thơm thơm from the roast, such as browned meat and caramelized juices, which can enhance the overall aroma of the dish.

7. Crispy Texture: Searing contributes to a crispy texture on the outside of the roast, contrasting with the tender interior. This combination of textures can make the roast more enjoyable.

It's important to note that searing should be done briefly, only long enough to create a crust but not to cook the roast all the way through. The goal is to sear the outside while maintaining the desired internal temperature of the roast.