Quote:
Originally Posted by Yessir
This is far from a tasteless meal. Pan searing 5 min on each sides changes the flavor profile and you have the meat breaking down in its own juices over 7 hours which will produce more savory, complex flavors. The addition of garlic salt, onion, carrot broth and thyme simmering with the meat in its own juices... Hmmmmmmm. It's not like he threw it in a pot of boiling water and cooked it for 30 minutes with no seasoning; this would produce a tasteless meal..good job chef TX!!
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But it's not a roast, it's a stew now. And if i am stewing, i agree one needs to sear so then a cast iron pot sears brilliantly and gets better flavour because you can then simmer for 4 to 6 hours on low and retain the browned goodness flavour found on the pan, there's a french word for it .. broulire or something.