Searing

If a well-browned, crusted surface is desired for flavor or for appearance, as when the roast is to be carved in the dining room, a roast may be started at high temperature (400°–450°F/200°–230°C) until it is browned. The temperature should then be lowered to the desired roasting temperature and the meat roasted until done, as for low-temperature roasting.

Alternatively, small roasts that may not brown adequately by the time they are done may be seared in a pan on the stove before being roasted. This is especially useful for small, whole roasted poultry.