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Reheating Whole Beef or Pork Roasts




Source of Recipe


Cook's Illustrated


Recipe Introduction


This worked so well when we had a small pork roast the ended up being cooked one night and not cut or served until the following day. Depending on the size of your roast, you may need more or less time. Start temping the meat at the earliest time. You don’t need to worry about getting it to the “done” temperature since it will already have gotten there during the first cook – you just need it to be at eating temperature. They do not state whether it should be cold or room temperature, so I’m guessing it doesn’t matter to the final result.


Recipe Link: https://www.americastestkitchen.com/cooksillustrated/how_tos/9989-the-best-way-to-reheat-a-roast

List of Ingredients




Whole Roast

Recipe



Heat oven to 250F. Place the roast in the oven, uncovered, for 45 and up to 2 hours. Pull when the roast reaches 120F. Our little roast took only 45 minutes, but they say a 2-pound beef roast takes up to 1 1/2 hours. If you like, sear it quickly in a hot skillet to get a good crust. Let rest as you would any roast.