On Mar 26, 2:46*pm, Brooklyn1 <Gravesend1> wrote:
> JeanineAlyse wrote:
> > I very much like my oven roasted pot roast that I slow cook for about
> > three hours, finished during the last hour with adding potatoes and
> > carrots, and finally with a thick pan scrapings mushroom gravy. *I
> > very much enjoy this meal, but what am I doing wrong with the left-
> > overs that I oven re-heat covered in single serving amounts the next
> > day? *The consistency of each ingredient remains okay to soetimes the
> > spuds being a bit mushy, but everything seems tasteless. *Is an over-
> > night set in the refrigerator causing all seasoning to disolve, as in
> > "mellow away?"
> > ...Picky
>
> That's very strange, pot roast is the same as stew, mine always tastes
> better the next day, reheated or cold... I love cold pot roast
> sandwiches, great on hearty bread with horseradish. *To reheat place
> the sliced beef in some gravy and nuke. *I always cook pot roast on
> top of the stove and never let it boil, I like to be able to check it
> carefully so I can stop cooking before it falls apart into strings, I
> like to be able to slice it

Letting a stringy roast chill will firm up the texture once more

.... for me if if it falls apart it's
> garbage/critter food.

What a waste.

> Most people cook pot roast too fast in a too
> hot oven, they make POW slop.

I can cook pot roast more slowly in the oven than even our simmer
burner can.

> I don't like to cook pot roast in
> tomatoey liquid, I much prefer to use beer as the liquid.

Most decent beer is too bitter to use as a simmering liquid. Wine adds
refreshing acidity, as tomatoes used to (today's tomatoes are not as
tart as they used to be).