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Keeping pot roast in the fridge- need tips...

Hey guys. I make a pot roast every once in a while and it can last for a week or more making leftovers. The only problem I have is how to properly store it in the fridge- by the end, it's usually tough, "crumbly", and has lost most of the flavor.

All I do now is wrap the oven pan in foil each time I put it back in the fridge.

There's got to be a better way...

Thanks!

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  1. Your main problem is your storage method.....it simply is not air tight. Transferring to a food storage container is best. Using a quality plastic wrap is also preferable, and cheaper, than using foil.

    In conjunction with a food storage container, I would suggest once cooled, slice your pot roast and add the liquid or sauce from prepared meal. This should conquer any of the concerns or problems you have experienced.

    1. Are you reheating the whole batch each time or are you taking out what's needed for the day?

      Dry, crumbly texture is probably due to overcooking or exposure to air in the fridge. If you're not doing so currently, I suggest you take out what you need during the week.

      Also, as mentioned above, I've had good results by storing in ziploc or "serving size" containers.
      Another thought I prefer cling film over foil when storing in the fridge. Cling film seems to form a better airtight seal over the oven pan.

      1. I always remove from the pan and wrap tightly in aluminum foil. And as dave_c asked, are you reheating the whole thing? That's not a good thing. There's also nothing wrong with freezing meal sized portions which will thaw quickly, esp. if in plastic bag which can be put in warm water. When I grind beef and make patties, I wrap each one really snugly in plastic wrap and then into a zipping bag. They stay perfect. Just a few thoughts.

        1. Ok, I suspected I might need a rubbermaid type airtight container- that's definitely what I'll do! To answer the question, I don't reheat the whole thing each time- just the individual portion. That'd probably produce a lump of coal by week's end! :)

          2 Replies
          1. re: BigBrother

            Definitely slice (one it's cooled) and store in a rubbermaid container in the liquid of the roast. If your liquid is tomato-based, give the container a spray with Pam so that it doesn't stain.

            1. re: cheesecake17

              I think a container is slightly better than leaving in the pan but you still have air. That's why I wrap tightly in foil or plastic wrap.

          2. Air tight helps as suggested above. I also add the cooking liquid to the part I'm saving for leftovers. Then, reheat it in the liquid.

            1. Out of curiosity, why slice after cooking? Seems like that would lose even more of the moisture...?

              5 Replies
              1. re: BigBrother

                Slicing is easier after it has cooled....and reduces the chance of shredding, especially if your knives are not reasonably sharp. Slice meat, surrounded by meat juices, broth or sauces actually allows the meat to absorb the liquid it is stored in.......also less messy clean up....pull what you need from the container and no need to wash that board a second or third time.

                1. re: fourunder

                  I did a big-ish pork shoulder roast a few weeks ago for a dinner party. I cooked it the day before and sliced in thick slices once it had cooled. I reheated it in the slowcooker and it was great. As mentioned, slicing it when hot it just falls apart.

                  I also make some CHs crazy when I say that I frequently reheat in the MW. On defrost setting and I might do 30 or 60 seconds at a time. Really gently. I lose less moisture that way than anything else but the slow cooker.

                  1. re: c oliver

                    I recently purchased a new Panasonic MW with......*Inverter True Variable Technology*, which I have no idea what that means......but I can tell you it's a great microwave, and far better than the General Electric, Sanyo or Sharp models I have had or used in the past......very reasonable in price as well, as it was $150.

                    The model has a *Sensor* button you hit, then the *Start* button. You need to cover the food, but loosely, not tightly. The MW senses the moisture using reduced power and at some point kicks in with a final minute and 15 seconds of heating. The food comes out hot, without any cold spots, burnt sizzled edges .....or popping of the top off a food container during the process. I even use it to reheat XLB and dumplings with great success.

                    It's much better than a timing per minute method and there is no need to add any additional minutes after putting it in the very first time. As good as it is though, I will not ever consider reheating pizza or bread in it. :0)

                    1. re: fourunder

                      That sounds really great. I should read the booklet on the MW/convection oven that I bought about a year ago. It seems to do everything but "whistle Dixie" so maybe it has something similar.

                2. re: BigBrother

                  I can't speak for the others, but I think the main objective is to have the pot roast sliced before reheating. A sliced pot roast would reheat faster which lowers the chance of overcooking/drying.

                  I usually end up slicing the pot roast at the first meal since I'm already slicing which works out to be a convenience in subsequent days as I reheat. The slicing part is already done.

                  What beef cut are you using?
                  I found the chuck is a lot more forgiving to reheating while bottom round and brisket dry out and crumble bit more when reheated.