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You most certainly can! I always use the same pan to sear and cook my roasts, if it’s big enough. I allow for about 2 -3 inches all around the protein for vegetables and better heat flow and yes, I do use the lid as well. This will increase your cooking time and to keep all of those wonderful flavors steaming together for maximum taste. I envy you the Fabulous dinner you will be having soon, Enjoy and Happy Sunday to you!
After you brown it on top of the stove,
of course the oven is just fine. I would lid it, more tender and cooks faster.