Can I completely reheat a pot roast?
Or will this dry it out? I was planning to take it out a little undercooked, deglaze the pot, and then rewarm the meat and the sauce. Will this work?
Do you want to keep the pot roast in one large piece, or is it ok to break it up?
In either case you can reheat it in the same juices that it was cooked in - though I usually remove the fat that has solidified on the surface. It will reheat more evenly and faster if broken into chunks.
Usually I reheat braised meet in a sauce pan, or, if it just a portion or two, in a covered bowl in the microwave. If I had to reheat a large amount, especially if there isn't a lot of juices, I'd wrap it in foil, and use a 300 degree oven.
In my book, there isn't such as thing as over cooked pot roast - unless you let it cook dry, or use too high heat. I cook it till tender, then put it away for later use.
A lean cut like bottom round is more likely to be dry than something like chuck.
Jfood is very confused about a couple of things:
1 - Pot Roast is braised for hours so taking it out of the oven undercooked is a little confusing.
2 - Deglaze a pot roast? Jfood has never heard of that since the meat cooks in broth that almost covers the meat so there has never been a de-glazing step in all the years he as made pot roast.
Here's something jfood learn by making a mistake many years ago.
Braise the brisket for 30 minutes less than the recipe calls for (jfood always uses the oven, not stove top), this could be 2.5-3 hours. Then take it out, let it rest for a few minutes and carefully slice against the grain. Them place the slices back in the juices and contiunue braising for the last 30 minutes. Then he places in the fridge and lets it sit for a day. The next night he warms it all up and it is as tender as can be.
By undercooked I meant cooking it slightly less than the time called for, as jfood does before he slices and finishes the braising.
By deglazing, I meant slightly reducing the braising liquid, depending on the amount left, and adding s/p, as suggested by Ms. Hazan in her pot roast braised in red wine recipe.
Interesting brisket technique. Do you think it will work with chuck?
My current plan is to braise, slice, and then reheat. I was assuming that I needed to leave out the last 30 minutes of cooking time, to avoid drying it out, but it sounds like that is not a problem.
I personally would not deglaze until I was going to serve it. You will need all the fluid you have to reheat it, to keep it moist and tender. Our aunt makes her briskets the day before, fully cooks them and let it rest and slices. Then she puts back in the baking pan, covers with foil and refrigerates. Next day, take the fat off, and reheat in oven at 300 or so until warm. Very good. We are such pigs that a brisket is not going to have a chance to sit in the fridge overnight - goes straight on the table! I think this would work with chuck, as well. My problem with chuck is that when I take it out it is usually so tender that it falls into pieces, so not a whole lot of slicing is involved!
jfood will NEVER argue with Ms Hazan. If the meat is still in the liquid, can;t dry out, but if you want to reduce the braising liquid to a thicker consistency, crank her up to condence the flavor and keep the meat warm under a foil tent.
Chuck? - If the meat was a good quality and it cooked long enough to break down all the tough aspects of the chuck then it should work fine. One thing with chuck since jfood uses in his Beff Bourg. When you first cook it and test for tenderness you will be disappointed. After the overnigh cool down in the fridge and then the re-heat it is a different texture and much better.
Firstly, you really shouldn't slice then finish braising. Finish your braising, then you can tear it into chunks for serving.
Deglazing is a technique wear you would pour a liquid, usually wine, into a pan that has been used for roasting, saute, or pan searing in order to lift the little bits, fat and carmelized protien of the bottom of your respective pan. You are talking about simply making a jus, A gravy is just a thickened jus.
You may want to try the slice-braise process. And it is not undercooked since it has been in the braising liquid for a couple of hours. But for some reason the fibers seem to break down to a tenderness jfood has never seen in the complete the braise and then slice.
Just a thought and a suggestion.
Chuck is often the best cut for pot roasts. The more connective tissue (gristle) the better. Long, slow cooking melts the connective tissue and adds a velvety texture to the meat, plus flavor galore. 7-bone or blade chuck roasts have bones which also add to the richness of the cooking liquid. Choosing a chuck roast, don't go for 'lean'. Go for marbeling & gristle.
I was tickled to see a nod to the tricky economic times yesterday at the market: huge 8-10# chuck roasts (enough to feed a crowd) in the meat case alongside the more regal prime rib roasts. Nice to see a choice--and chuck can be incredibly well-flavored.
Third generation on mrs jfood's side
Mrs Jfood’s Brisket
(Recipe is per Brisket; each brisket gets its own bag)
1½ Large Onions
1 large can tomatoes mashed with potato masher (we use Italian plum with basil)
½ bottle cooking sherry
4-5 carrots peeled and thinly sliced
~ 1/3 C. Ketchup
¼ cup fat free/low sodium chicken broth
2 cloves garlic minced
Salt, pepper, garlic, paprika
1. Preheat oven to 325 degrees
2. Salt, pepper, garlic and paprika the meat.
3. Place meat in bag (fat side up) with other items in “Turkey Size” Reynolds Cooking Bag (follow directions for holes in top of bag) and place bag in a roasting pan
4. Bake for 2-3 hours
5. Remove from oven
6. Remove meat from bag and allow to cool on a cutting board for ~20 minutes; Dump juices into the roasting pan
7. Slice meat against the grain and place back into juices in roasting pan and cover with tin foil.
8. Return to oven for 30 minutes.
9. For best results let meat sit in the juices in the fridge overnight.
Hey, jfood. Followed your advice to the letter (except the "cooking bag" - we don't have them this side of the pond). Worked a treat. Many thanks.
I could think of no finer way of treating the piece of Welsh Black brisket. The farmer farms on the Island of Anglesey (Ynys Mon in Welsh) and sells it at my nearby farmers market - 2 hours drive for him; 10 minutes for me.
yes you can, if the sauce is a little too "little" just add more water and let it simmer and reduce.
it should even be better reheated.
Two points: First, definitely do not undercook it so you can rewrm later. Long, slow, gentle, thorough braising is key. My last potroast was just under 4 lbs, nice and thick, and boneless (very good sale price). I braised at 300 for about three and a half hours. You want the internal temp of the meat to reach darn close to 200. The meat should break into serving-size chunks with just a fork or spatula.
Second, if you do want to slice, it will be much easier to do after the meat has chilled in the fridge. This will firm it up for slicing, and also solidify the fat so it can be removed (saving a little to roast potatoes in is decadent but very tasty). But for a chuck roast, I don't find any need for slicing; as I mentioned above, if cooked long and slow enough, it will break up easily into chunks. (Brisket, on the other hand, needs slicing, which is definitely accomplished more easily when the cooked roast is chilled and therefore more solid.)
Finally, it is definitely better the next day. I rewarm in the dutch oven I cooked it in, or in a covered saucepan I used to store it in the fridge.
Pot roast is more forgiving, but in general I find that using stovetop or oven heat to reheat roast meats changes the flavor in an unpleasant way. I prefer to reheat in the microwave, on low power, till it is moderately warm but not hot, and then top it with hot gravy that has been heated separately, by either stove or microwave.
Agreed with the other advice not to undercook it. If you don't have a plain cast iron dutch oven, it's worth keeping an eye out at tag sales just for pot roast. After many years of seasoning, my old iron pot has a built-in aroma of clove, browned onions, and bay leaf.
I use it only for veal and beef roasts, beef roulade, and my mother's version of goulash, which is just seared chunks of boneless chuck, with bay, cloves, and lots of onion, slowly braised till it's fork-tender.