You can throw it in at 450, (fat side up) for 10 minutes, and then reduce a roast to 250 to finish cooking, as well. Does basically the same thing, without requiring an extra pot/pan to do it in.
(I'm talking oven roasting, not necessarily pot roasting, but the premise is the same).
High heat = carmelization/sealing. It also makes the aformentioned yummy reaction, with the natural sugars doing all kinds of wonderful things, which later dance on our tongues and enthrall us with all that is good about beef. :)
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Date: 2008-03-25 02:22 am (UTC)(I'm talking oven roasting, not necessarily pot roasting, but the premise is the same).
High heat = carmelization/sealing. It also makes the aformentioned yummy reaction, with the natural sugars doing all kinds of wonderful things, which later dance on our tongues and enthrall us with all that is good about beef. :)