It is a widely-held belief that searing a piece of meat before a slow roast will seal in the juices. Actual testing reveals this to be completely incorrect. Se

It is a widely-held belief that searing a piece of meat before a slow roast will seal in the juices. Actual testing reveals this to be completely incorrect. Searing (dry, high heat) produces maillard reactions which are responsible for lots of flavors that we like. So searing is good, but it's better to cook your meat to just below the temperature you want, then take it out and sear it. You'll have a more consistent doneness.