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

On Sun, 25 Mar 2012 19:32:10 -0700 (PDT), JeanineAlyse
> wrote:

> The consistency of each ingredient remains okay to soetimes the
> spuds being a bit mushy, but everything seems tasteless.

It probably needs a little salt. Not much, just a little. I always
use a few drops of L&P Worcestershire sauce with beef, but that's my
thing (along with thyme).

--
Food is an important part of a balanced diet.

"JeanineAlyse" > wrote in message
...
>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

In this house in order to have leftover meat, I have to cook about 6 pounds
of meat. There are almost always leftover veggies.

I quit the oven roasting some years ago and now make the roast in my
Crock-pots. I usually use one for the meat and another for the veggies to
which I add some beef broth for flavor.

Although I personally prefer the way the veggies come out in oven roasting
we are just not home long enough prior to dinner to do this on most days.
And when my husband is home he will eat a ton of the meat.

I have also used a Dutch Oven for cooking the meat at my in-laws house.
There was no lack of flavor in the leftovers. If anything they were much
better the following day.

"JeanineAlyse" > wrote in message
...
>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

Well the cuts of meat used for that dish tend to not have a whole lot of
flavor. So what happens is the seasonings mellow out and meld together
sometimes giving a flat taste. That's why you need something like balsamic
vinegar to help keep the piquancy. Red wine works too.

Paul

On 3/25/2012 8:32 PM, 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



Even though they do tend to be better the next day, leftovers like that
can flatten out a bit. Perking them back up is usually a simple thing: a
shake of salt, a grind or two of pepper, a few drops of lemon juice...

On Mar 25, 9:04*pm, "Paul M. Cook" > wrote:
> Well the cuts of meat used for that dish tend to not have a whole lot of
> flavor. *So what happens is the seasonings mellow out and meld together
> sometimes giving a flat taste. *That's why you need something like balsamic
> vinegar to help keep the piquancy. *Red wine works too.
Exactly, left-overs have a flat taste as though not seasoned at all.
Adding a "piquant" to the initial roasting sounds like a good thing,
thanks. I use a not too lean, heavily seasoned chuck roast and cannot
imagine balsamic added to the mix, though a light red wine sounds like
a good add.
....Picky

On Mar 25, 7:32*pm, 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

Reheated roast beef seldom tastes good. I would eat it cold or let it
come up to room temperature. The veggies and gravy should reheat ok --
but I would nuke them rather than use the oven, to keep more flavor in.

On Sun, 25 Mar 2012 19:32:10 -0700 (PDT), 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

Re-heat the meat in the gravy.
Janet US

"spamtrap1888" > wrote in message
...

> Reheated roast beef seldom tastes good. I would eat it cold or let it
> come up to room temperature. The veggies and gravy should reheat ok --
> but I would nuke them rather than use the oven, to keep more flavor in.

it is fine if it is reheated V. Slowly in its sauce/gravy!
--
http://www.shop.helpforheroes.org.uk/

On Mar 26, 12:09*pm, Janet Bostwick > wrote:
> Re-heat the meat in the gravy.
I do reheat in the gravy. After all the response here I do think that
adding wine for moisture in the initial roasting may be a good route.
Thanks to all who've commented!
....Picky

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... for me if if it falls apart it's
garbage/critter food. Most people cook pot roast too fast in a too
hot oven, they make POW slop. I don't like to cook pot roast in
tomatoey liquid, I much prefer to use beer as the liquid.

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).

Try braising for 2 hours and I think you might get the consistency you wish. Potatoes for all 2 ( I use reds), carrots and celery for 1.5, softer veggies for 1.0. Good stock to start, and sear it at the beginning. I guess I went a little out of order; but you know what I'm saying.

On Mar 26, 2:47*pm, spamtrap1888 > wrote:


> Reheated roast beef seldom tastes good. I would eat it cold or let it
> come up to room temperature. The veggies and gravy should reheat ok --
> but I would nuke them rather than use the oven, to keep more flavor in.


I was drawn into this thread hoping it was about a roast made on
the stove top. Even though it was about oven roasting I continued to
read the follow-up posts to get an education. I was wondering when
someone would mention the microwave. Thank you. I still think it's a
great invention and a very useful thing to have in the kitchen or in
any room for that matter. There are things the microwave can't do,
and there are things it can do better.

Microwave salesman of the month, Microwave Magazine, Microwave USA
TJ

On 3/26/2012 9:37 PM, Tommy Joe wrote:
> On Mar 26, 2:47 pm, > wrote:
>
>
>> Reheated roast beef seldom tastes good. I would eat it cold or let it
>> come up to room temperature. The veggies and gravy should reheat ok --
>> but I would nuke them rather than use the oven, to keep more flavor in.
>
>
> I was drawn into this thread hoping it was about a roast made on
> the stove top. Even though it was about oven roasting I continued to
> read the follow-up posts to get an education. I was wondering when
> someone would mention the microwave. Thank you. I still think it's a
> great invention and a very useful thing to have in the kitchen or in
> any room for that matter. There are things the microwave can't do,
> and there are things it can do better.
>
> Microwave salesman of the month, Microwave Magazine, Microwave USA


It is a great invention, but no one mentioned doing anything but
reheating pot roast in it. I'm not sure I'd trust a microwave oven to
have the temperature control required to do a low and slow braise of a
large piece of meat.

You can use red wine or vinegar to keep the piquancy. You can also try little salt.

On Mar 27, 1:34*am, Pennyaline >
wrote:

> It is a great invention, but no one mentioned doing anything but
> reheating pot roast in it. I'm not sure I'd trust a microwave oven to
> have the temperature control required to do a low and slow braise of a
> large piece of meat.



I was talking about re-heating, although I use it to cook certain
things that cook nicely in it. I was just referring to how many posts
I had to go through before someone mentioned using the microwave to
reheat the meat. I don't know, I was just being a bit defensive about
the attitude some people have about the microwave, as if owning one
means a person doesn't know how to cook. I make some dishes where
some ingredients - meat and rice let's say - are cooked outside the
microwave. But I can refrigerator the rice and meat and each day toss
a bit of each into a small bowl with perfectly sized cuts of various
vegetables, herbs and spices, then top it with a bit of lime juice and
olive oil along with salt and pepper and cayenne pepper - then stir it
up and toss it on a plate and put it in the microwave with a paper
towel over it for maybe 4 minutes as the perfectly cut veggies cook
down just right and the meat and rice do not overcook at all. I use
the microwave for cooking too.

TJ