How To Freeze And Reheat Pot Roast For The Best Results

Pot roast is arguably the perfect comfort food. Its hearty blend of tender meat and veggies makes it perfect for feeding a crowd. One of the tips you need when cooking pot roast is how to freeze it the right way so it can last you for multiple meals and still taste as delicious as the day you cooked it. The key is making sure you take a few steps to ensure the best taste and texture and avoid that dreaded gray color, one of the clearest signs that your food is freezer-burnt.

Braised meats like pot roasts generally freeze well because they're cooked in liquid, which helps keep the meat from drying out. Just make sure to allow the pot roast to first cool completely until it's about the temperature of your refrigerator. Two hours is generally considered the breaking point for how long food can sit out. Help the pot roast cool faster by dividing it up into smaller portions, which is also convenient since you can then defrost just what you're going to eat for a meal. You should also remove the vegetables from the meat since they generally don't freeze well after cooking and can turn soft and mushy when recooked. Pack the portions in freezer-safe containers or bags, and tightly seal them to help prevent freezer burn.

After you pull your leftovers out of the freezer, try to reheat the pot roast as slowly as possible to help it stay tender and flavorful. For quicker results than throwing it back into the slow cooker or oven, you can try the stovetop. Put the pot roast in a covered pot and add a little broth or water to replace moisture and create steam, which will reduce the chance of dryness. You can also give your pot roast more flavor and moisture by stirring in a pack of French onion soup mix.

You can also put a pot roast in a microwave-safe dish, cover it, and add a little liquid again. Make sure the pot roast is evenly distributed in the dish so it heats all the way through. Because roasts are dense and can continue to cook for a longer time after you pull them out of the microwave, let the meat rest for a short time before checking with a food thermometer to see if it has reached the recommended internal temperature of 165 degrees Fahrenheit.