I made a pot roast the other day , by cooking in a crock pot. I usally just brown the meat the morning of and add it with seasoning to pot.
Well it was Sunday, and I grilled the roast to use Monday!! After browning all the sides, I cooled it a bit, I then spinked it with course sea salt and bagged it.
Wow, I was amazed at the salt penatration a good flavor?
Curious
I always pre-salt my meats and chicken raw- 1-3 days before cooking unwrapped on a rack in the frig.
So have you done the grilling - pot roast thing before? Was that the key, or was it the salt? I have to believe if you’re going to do a long, slow cook, it doesn’t really matter when you add salt. Though it is also true that salting helps with certain reactions during browning (particularly with onions), so it does make a difference during that first step.
America’s Test Kitchen bangs the pre-salting drum frequently. While the salt does extract liquid from the meat at first, after a while the liquid gets absorbed back into the meat yielding the result you got. If possible, when grilling steaks for dinner, I try to salt in the morning.
About an hour in advance of cooking to the raw meat will give good results.
Alan,
No, never grilled it, just pan seared.
I grilled the roast with a tad of oil , then salted with coarse sea salt and bagged it. I think the long salt addition, with it resting over night. 24 hrs. really made a differance.
to pile on this, if you season between 5 minutes and 45 minutes you’re going to get an insanely salty piece of meat.
Judy Rogers says pre-salting 24 hours in advance with fresh herbs helps the herb essence absorb into the meat.
I like and forgot about…herb infusion.
Thanks Mark