I'm using a Le creuset. I make roux too. First I sear and brown the meat and remove. Then I add my mirepoix and soften, and add flour to make a roux. So yea, the roux is still there, I just don't have any worries about little bits of flour burning while I brown the meat. No reason to risk the bitterness.
10/5/14 at 2:08pm