slow cooker - why do i have to brown the meat?

[steveo3002]

just got ourselves a hot pot /slow cooker thingy

recipes suggest browning the meat in a pan for a few mins then into the hot pot ,whats the reason for that ? what would happen if you put it in raw ?

talking about beef or lamb

thanks

[Big Al.]

Flavour, sealed meat slightly caramelises the surface of the meat and adds depth of flavour to the finished dish.

[Bill]

Yep. I also deglaze the pan with whatever wine/stock/tomatoes I'm using before reducing it as it doesn't reduce in the slow cooker in the same way it would on a hob or in the oven.

[BigMon]

You don't have to do it. I've tried it both browned and raw and didn't find much if any difference to be honest.

[rsv696]

I wouldn't bother personally. The only thing it's essential for IMO is mince. Slow cookers are brilliant, for everything from pot roasts & curries to home made chocolate fudge Thousands of recipes online.