Ask the Test Kitchen
When I first make beef pot roast, it's far smooth and juicy. After it's miles refrigerated then reheated, it has a tendency to be dry and difficult. What am I doing wrong? —Q.K., Lakeland, FloridaThe exclusive styles of roasts used to make pot roast are typically tougher cuts of meat. But whilst well cooked, they emerge as smooth and juicy. Cooking them with wet heat for numerous hours at a low warmness on pinnacle of the stove or inside the oven at 325° can yield tender roasts. When I warmness up leftover pot roast, I slice the meat and vicinity it in a baking dish. Then I pour the leftover pan juices over the beef, including more beef broth if needed to cowl. I cowl the pan and bake at 325° handiest until heated via. This enables preserve moisture without overcooking or drying out the beef.
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