I made a pot roast last night to eat tonight -- I did not have time to cook it and eat it. I figured this actually worked in my favor since braised meats generally taste better the next day anyway.
But... this morning, I removed the roast from its braising liquid, skimmed the fat off of and strained out the vegetables from the braising liquid. The side of the meat that was resting in the liquid (about 1.5-2") was pink and wet, the exposed part (it was in a covered pot) was drier and darkened. I assume that when I cut into the meat, a 1/2" below the surface, both will sides will be fine. But I'm wondering if I did something wrong -- should I have stored it differently overnight? Should I have used more liquid such that the whole thing was immersed? What do you think?