EnlargeCredit: Big, Bold, Beautiful Food
My kids then learned how to put a nice sear on meat by placing the
1 1/2 inch strips of a 3 lb. chuck roast I had cut for the sauce and
rotating them when appropriate. The grill was HOT and little red sparks
were floating in the air, but they persevered and succeeded in turning
out some beautifully charred meat.
"Why do we brown the meat before we add it to the sauce if it's just going to cook in the sauce for a long time?" I asked.
Lizzy said, "To add flavor."
My smart girls.
then added the grilled pieces to the sauce, put the ceramic plate into
the Big Green Egg to turn it into a convection oven, and slow-cooked
the meat in the dutch oven at 350 degrees.