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Making pot roast in advance: some questions

I found some related threads but nothing that addressed my question directly. I know braising meat the day (or several days) before improves flavor, as I do this with braised short ribs. I never thought about doing this with pot roast until now. I did some searching of old posts and it looks like quite a few 'hounds braise their pot roast ahead of time, so my two questions are as follows:

1. How do you store the meat overnight in the fridge: Sliced? Whole unsliced roast (this is what I would prefer to do)? In the cooking liquid or separate the two for storage?

2. How do you reheat? Slices seem pretty straightforward to reheat since the hot liquid would do most of the work but I would rather keep the roast whole. If I refrigerate the whole roast overnight, would I transfer the whole roast and cooking liquid back to the dutch oven and simmer it on low for a while to heat it throughout?

The reason why I am leaning towards keeping the roast whole is a few in the crowd I will be serving don't like "beef juice" on their meat- they are small children, so I give them a pass ;) Ideally, I would slice the meat and pass the cooking liquid separately to each guest's taste rather than heating a bunch of slices up in the aforementioned "beef juice".

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  1. I just stick the entire pot (after I've cooled it down) into the fridge as is. You can, if you'd like, lift off the layer of fat before you reheat. I do, but not obsessively.

    1. If you do cut it up into chunks just dry it off for the small children who shun"beef juice".

      I personally think you get more flavor when it's cut and and exposed to "beef juice"

      1. We all have our own way of doing things. To answer your question, my way for this is to store the roast whole & the cooking liquid separate. On the day to serve, I slice the cold roast & wrap in foil. Place in a slow oven to warm up. I then heat up the cooking liquid in a pot on the stove-top to make gravy or whatever.

        1. Definitely store the roast whole, in the pot, in the cooking liquid, and, the next day, reheat whole in the same pot and then slice and serve just as you would a "fresh" pot roast. It's important for it to be refrigerated IN the cooking liquid to stay moist and absorb extra flavor.

          1 Reply
          1. re: gildeddawn

            I think it absorbs more flavor if sliced or chunked before storing in the liquid.
            It still can be served seperate ly if you want , but IMO is much more delicious.

          2. Like others, I store it whole in the pot in the juice.

            Take out what you must for the small children who don't like beef juice.

            slice the beef while cold, you get much better slices.

            De-fat the juice before reheating.

            1. Thanks for the input, everyone. The "beef juice" haters are my niece and nephew who usually gladly eat most things I cook so I don't mind flexing a little to appease their taste. I'm going to just put the whole dutch oven in the fridge and reheat the whole lot the next day after doing some minor de-fatting. I like the idea of slicing cold and reheating with the warmed juice. I think I will try that next time when I'm cooking pot roast for my husband and me (sans the littles).

              1 Reply
              1. re: mels

                I'm with you - slicing cold is easier and yields better results. And I like slices reheated in the pan juices.

                But most importantly, i'm glad to see that you were advised to cool the roast in its juices. I was taught to always do this with any braise so it won't get too dry.

              2. My family brisket recipe calls for keeping the meat whole and separate from the liquid and any veggies you may have in the pot. We usually wrap the meat in foil and store it in the fridge for a day or two. Then slice straight from the fridge and put in a pan with the juices. I'd say 350 for 20-30 minutes should do the trick to re-heat.

                1. I don't do it for regular family cooking but if I am going to serve a pot roast- type meat to guests I always cook it a day ahead so I can slice it cold---it will slice nicely rather than tear apart, and be perfectly tender. I would be doing a nice beefy gravy that has met up with onions and a touch of tomato paste and a bay leaf and some Madeira, or else the meat would have been cooked in beer with onions and Portobello mushrooms, and I would heat the slices in the gravy, probably in the oven rather than stove top or microwave.