Reheated Pot Roast
When I first make beef pot roast, it is tender and juicy. After it is refrigerated then reheated, it tends to be dry and tough. What am I doing wrong? —Q.K., Lakeland, Florida
The different types of roasts used to make pot roast are usually tougher cuts of meat. But when properly cooked, they become tender and juicy. Cooking them with moist heat for several hours at a low heat on top of the stove or in the oven at 325° can yield tender roasts. When I heat up leftover pot roast, I slice the meat and place it in a baking dish. Then I pour the leftover pan juices over the meat, adding extra beef broth if needed to cover. I cover the pan and bake at 325° only until heated through. This helps retain moisture without overcooking or drying out the meat.