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Started By
Message
Roast drying out
Posted on 2/4/13 at 8:24 am
Posted on 2/4/13 at 8:24 am
I have a roast that is fully cooked and want to warm it up for supper. What can I do to keep it from drying out? Injectible, broth, gravy? Any suggestions?
3
Posted on 2/4/13 at 8:27 am to WarhawkRebel
buy a shoulder roast next time.
This post was edited on 2/4/13 at 8:35 am
Posted on 2/4/13 at 9:39 am to WarhawkRebel
Put it in casserole dish with a cup of water and cover with foil. Put in oven on about 300 and let it warm up slowly. It will be fine.
Posted on 2/4/13 at 9:43 am to WarhawkRebel
Is there no gravy involved with said roast?
Posted on 2/4/13 at 10:54 am to DownshiftAndFloorIt
quote:
Is there no gravy involved with said roast?
Yes there is.
Posted on 2/4/13 at 10:54 am to Martini
quote:
Put it in casserole dish with a cup of water and cover with foil. Put in oven on about 300 and let it warm up slowly. It will be fine.
Thanks!
Posted on 2/4/13 at 10:58 am to WarhawkRebel
I like slicing roast when it's cold. I seem to get better slices that way. Can you slice and put in the gravy to warm?
Posted on 2/4/13 at 10:59 am to Darla Hood
quote:
I like slicing roast when it's cold. I seem to get better slices that way
One of my friends in Metairie sells really good roast beef poboys and that's one of his tips
Posted on 2/4/13 at 12:33 pm to Darla Hood
quote:
I like slicing roast when it's cold. I seem to get better slices that way. Can you slice and put in the gravy to warm?
Yeah, I can do that. Thanks for the tip.
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