Question about plating pot roast
I'm hoping I could get some help on how to nicely present pot roast for a party. This is my first time doing a pot roast and I am currently letting the meat (successfully roasted to be fork tender, whew) rest. I'm planning on letting it cool then refrigerating for a bit before cutting. But I am preemptively asking, just in case the meat is too soft and I make a mess -- do you have any ideas on how to present pot roast that's nowhere near perfectly sliced? I'm not plating individually, but rather leaving it in a serving dish so people can serve themselves.
That's the charm of pot roast. It is a taste of home and not meant to be haute cuisine. I'd chunk or slice it into nice serving pieces, and arrange it on a deep platter with roasted potatoes and carrots around it. The meat is the centerpiece of the meal, after all.
Be sure to have plenty of the pot juices to pour over the meat and potatoes.
In reality, sometimes roasts can get be difficult to chunk or slice nicely since the meat may be too tender, difficult to cut evenly and fall apart. But don't worry! Roasts like this can be still be extremely delicious and look appetizing, and people won't be turned away.
A great tip if it does fall apart is to either serve with some roasting-juice it in a plates with shallow cavities, or to just outright turn it into a stew if does end up completely unmanageable!
If you have time to let it get chilled, you can slice in real thick slices. And then reheat gently, covered in the oven or in the slow cooker. I do that with pork shoulder. Then you can lay the thick slices on the platter, surround with vegetables and pour jus over it all.
I would go real rustic and use 2 forks to make large chunks. Plate in a large shallow platter and pile meat in the middle. Surround with roasted carrots, potatoes, brussel sprouts, or parsnips. Sauce the beef, and finish all with a sprinkle of chopped parsley.