Rinse the roast with cold water.
Place the meat on a cutting board.
Pat it dry with paper towels, pressing to absorb as much water as possible. The drier the outside of the meat is, the easier it will be to coat it with seasoning, as well as to sear it. Searing turns into steaming if there is too much moisture on the surface of the meat and in the pan.
Trim any excess fat off the meat.
Cut the roast into smaller pieces if it is too large to fit into your crockpot.
Heat 2 tablespoons (30 mm) of cooking oil in a large Dutch oven on medium high heat.
Sprinkle and rub salt and pepper all over the meat.
Brown the meat in the hot oil for several minutes on each side. Rotate it carefully so that the grease doesn’t splash onto your skin.
Remove the seared meat and place it in the crockpot you’ll use to roast it.
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