Sear on the Stovetop

• Whether you are cooking a medium-quality roast like a round, or a premium roast like a tenderloin or prime rib, it will benefit from searing the outside surface. In fact, this is when you must flip your roast, so it is seared evenly on all sides and a deep brown crust is created. Heat olive oil or vegetable oil over high heat in a frying pan or Dutch oven on the stovetop, then set the roast in. Let it sizzle away until the bottom is a golden brown, but not burned. Flip it over with tongs and do the same on that side. Continue until all sides are browned, then place it in a preheated oven to roast, or transfer it to pre-heated roasting pan then transfer to the oven.

Sear In the Oven

• You can also sear your roast in the oven, but it's only necessary to flip it one time, rather than trying to sear every side. To accomplish this, set the roast on a roasting pan and preheat the oven to the temperature stated in your cooking instructions. If the roast weighs 3 pounds or less, sear it for seven minutes per pound. If the roast weighs more than 3 pounds, sear it for a total of 30 minutes. After the initial time has passed, open the oven and flip the roast over to continue the remainder of the roasting.

Patience Is Key

• After you have seared the roast according to your method of choice and flipped it as many times as necessary, it is important to exercise patience for the rest of the process. Leave the roast alone so it can cook evenly through and distribute its juices into the roasting pan or Dutch oven. It may be tempting to move it around or rotate it, but leaving it alone is the key to develop a rich and flavorful gravy.

Keeping It Safe

• Cooking the roast evenly is important for taste and texture, but it is also important for food safety. The FoodSafety.gov website advises cooking a beef roast to a minimum internal temperature of 145 degrees F. Flipping your roast during searing and leaving it to roast alone will help ensure even cooking and an even temperature. Use a basic meat thermometer in the thickest part of the roast to determine if it has reached a safe internal temperature.