Choosing browning strategy - please help! Some slow roasting recipes call to pop meat into a piping hot oven for 20 or 30 min, so it seals and browns, then turn it down for the remaining hours of low and slow love. Others recommend lifting the foil or lid at the end and crisping up the skin under the grill before serving. Does it make a difference? Does one yield softer, juicier, more fall aparty meat we long for in a slow roast? Which is better?