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Old 01-02-2009, 11:30 PM   #1
Assistant Cook
Join Date: Oct 2008
Posts: 1
Getting ready beforehand

I want to cook a roast tomorrow for dinner. The problem is that I work all day. My roommate is willing to pop it in the oven and make sure the place doesn't burn down, but really, that is about the limit of her ability. How much can I do tonight before work?

Can I sear the meat, then add all the liquids and pop it in the fridge?
Or should I just ignore the sear step and toss it all in together to go in the oven tomorrow(safe as a marinade right)?

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