Don’t ever skip this step. Pat the roast dry with paper towels. Season it like you mean it—salt, pepper, garlic powder. Go wild. Use your hands. Get that crust building.
Heat a heavy pan until it’s smoking hot. Add a glug of oil. Then slap the roast in. It should hiss and sizzle like a dragon waking up. Sear every single side until it’s deep brown and crusty. This is flavor prison. You’re locking in deliciousness.
Quirky fact: The Maillard reaction (the browning) happens at around 285°F. It creates hundreds of new flavor compounds. That crust? It’s a chemical party you’re invited to.
