Prepare the Roast

• Trim connective tissue off the surface of the roast with a boning knife. Pat the roast dry with paper towels to remove excess moisture. Dust the surface of the roast with flour. Flour browns more easily than bare meat and yields a more even crust. Place the roast on a platter or baking sheet and cover it with plastic wrap. Rest the roast at room temperature for 30 minutes to 2 hours. Cold meat does not brown as effectively as warmer meat. It is safe to leave raw meat at room temperature up to 2 hours, as long as you cover it to prevent contamination.

Preheat the Pan and Oil

• Preheat a deep skillet or shallow pot on the stove to medium-high. Use an oven-safe pan to reduce cleanup. Cast-iron pans work well because they’re sturdy and conduct heat effectively. Pour a few tablespoons of oil into the pan. Canola oil is an ideal choice because it is refined with a high smoke point. Safflower, peanut, sunflower and soy oils are also good choices. Heat the oil until it’s just shy of smoking.

Look but Don't Touch

• Transfer the roast to the pan. Leave the roast alone for a few minutes: Don’t prod or lift it, but don’t leave it unattended. The surface sears more effectively if it maintains constant contact with the hot surface of the pan. Lifting the roast allows air to pass between it and the pan, cooling the meat. Add more oil to the pan if it all cooks away. The bottom of the pan should glisten, but the roast should not sit in standing oil. After about 3 minutes, check the bottom of the roast. The meat will release from the bottom of the pan once the surface browns sufficiently. When the underside of the roast has a rich, caramel-hued sear, turn it with tongs. Repeat the process on each side until the entire surface is seared.

Wait to Season

• Season the roast generously with herbs and spices as you approach the end of the process. Seasonings burn easily, which makes them bitter and less flavorful. By waiting to season the roast later in the process, the herbs and spices have peak flavor.

Remember Food Safety

• Transfer the seared roast to a preheated oven immediately. It is not safe to refrigerate the roast or let it sit at room temperature after you sear it. The roast does not need to achieve a specific internal temperature while you sear it. While it is roasting in the oven, it must ultimately reach 145 degrees Fahrenheit to be safe to eat.