Why I stopped browning meat before the slow cooker

I used to sear everything first because every recipe online swore by it. Then last March I threw a chuck roast in straight from the fridge with just salt and pepper. After 8 hours on low it came out more tender than any pre-seared version I've made in 6 years. The crust flavor cooks off anyway once it simmers in liquid all day. Has anyone else skipped browning and noticed the broth tastes cleaner and less greasy?

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coleman.jamie2d ago

Buddy of mine did the same thing last fall with a pork shoulder. He skipped the sear, threw it in with some onions and a can of chipotles, and swore the broth came out way lighter. Said it tasted like the meat's own juice instead of a layer of browned fat floating on top. He's done it twice since then and won't go back.