# Frozen chuck roast, slow cooker, and dinner tommorow: Am I about to commit patricide?

**URL:** <https://boards.straightdope.com/t/frozen-chuck-roast-slow-cooker-and-dinner-tommorow-am-i-about-to-commit-patricide/690437>\
**Category:** Cafe Society\
**Created:** [June 9, 2014, 10:04pm UTC](https://boards.straightdope.com/t/frozen-chuck-roast-slow-cooker-and-dinner-tommorow-am-i-about-to-commit-patricide/690437 "2014-06-09T22:04:22Z")\
**Posts on this page:** 4\
**Page:** 2

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**Author:** ![Tom\_Tildrum](https://avatars.discourse-cdn.com/v4/letter/t/e95f7d/32.png) [@Tom\_Tildrum](https://boards.straightdope.com/u/Tom_Tildrum)\
**Post date:** [June 11, 2014, 5:18pm UTC](https://boards.straightdope.com/t/frozen-chuck-roast-slow-cooker-and-dinner-tommorow-am-i-about-to-commit-patricide/690437/21 "2014-06-11T17:18:55Z")

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> [@Labrador\_Deceiver](#):
>
> Based on post #4, I think it’s safe to assume they got take out.

Or they all got poisoned. :eek:

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**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\
**Post date:** [June 11, 2014, 5:26pm UTC](https://boards.straightdope.com/t/frozen-chuck-roast-slow-cooker-and-dinner-tommorow-am-i-about-to-commit-patricide/690437/22 "2014-06-11T17:26:49Z")

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> [@PurpleClogs](#):
>
> I’m a bit late to the discussion, but I have a response to the question of whether or not it’s necessary to sear a roast before slow cooking. I’ve done it both ways many times and have had no problems either way, even staying on low temp. I don’t think it’s necessary but I like the way it looks. It adds a bit of contrast in color.

Searing isn’t about sealing in juices as is the popular misconception. It’s about browning and developing flavors that only happen with the Maillard reaction. You can brown or not brown according to preference.

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**Author:** ![PurpleClogs](https://avatars.discourse-cdn.com/v4/letter/p/f04885/32.png) [@PurpleClogs](https://boards.straightdope.com/u/PurpleClogs)\
**Post date:** [June 11, 2014, 6:20pm UTC](https://boards.straightdope.com/t/frozen-chuck-roast-slow-cooker-and-dinner-tommorow-am-i-about-to-commit-patricide/690437/23 "2014-06-11T18:20:34Z")

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> [@Hockey\_Monkey](#):
>
> Searing isn’t about sealing in juices as is the popular misconception. It’s about browning and developing flavors that only happen with the Maillard reaction. You can brown or not brown according to preference.

Oh, and I thought it had to do with protecting the meat from bacteria while it sits at low temp for so many hours. But now that I think about it… Cooked meat spoils too. Duh!

Learned a new term too… Mailard reaction.

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**Author:** ![Rhythmdvl](https://avatars.discourse-cdn.com/v4/letter/r/85f322/32.png) [@Rhythmdvl](https://boards.straightdope.com/u/Rhythmdvl)\
**Post date:** [June 20, 2014, 7:02am UTC](https://boards.straightdope.com/t/frozen-chuck-roast-slow-cooker-and-dinner-tommorow-am-i-about-to-commit-patricide/690437/24 "2014-06-20T07:02:58Z")

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So we’re all out of the hospital now …  
Actually, didn’t see the thread kept going until just now. Ended up leaving it in the fridge for a couple days, to be seared in the morning followed by a 10-hour low-cook. Tried a tiny bit of an experiment. Instead of wine or broth, I used a bit of fresh summer borscht that Mrs. Devil had just made. Fantastic!

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