Serve a roast beef worthy of a restaurant. Before cooking roasts in the oven, chefs sear the meat to brown it on all sides. This adds flavor and color the roast would not have with only oven cooking. Searing will only add a few minutes to the total cooking time for your roast, but the flavor benefits will make it worth your effort. Use this same technique with any type of roasted meat, not just beef.
Heat the oil in the baking pan on top of the stove over medium-high heat for one minute.
Generously sprinkle salt and pepper over all sides of the roast.
Lay the roast in the hot oil, fat side down.
Leave the roast untouched for two to three minutes or until the fat begins to melt and the bottom is browned.
Turn the roast over with the tongs and brown the reverse for two to three minutes.
Finish cooking the roast in the oven as directed by your recipe, using the same baking pan you seared the meat in.