I found some related threads but nothing that addressed my question directly. I know braising meat the day (or several days) before improves flavor, as I do this with braised short ribs. I never thought about doing this with pot roast until now. I did some searching of old posts and it looks like quite a few 'hounds braise their pot roast ahead of time, so my two questions are as follows:
1. How do you store the meat overnight in the fridge: Sliced? Whole unsliced roast (this is what I would prefer to do)? In the cooking liquid or separate the two for storage?
2. How do you reheat? Slices seem pretty straightforward to reheat since the hot liquid would do most of the work but I would rather keep the roast whole. If I refrigerate the whole roast overnight, would I transfer the whole roast and cooking liquid back to the dutch oven and simmer it on low for a while to heat it throughout?
The reason why I am leaning towards keeping the roast whole is a few in the crowd I will be serving don't like "beef juice" on their meat- they are small children, so I give them a pass ;) Ideally, I would slice the meat and pass the cooking liquid separately to each guest's taste rather than heating a bunch of slices up in the aforementioned "beef juice".