We’ve found the best way to reheat leftover steaks, turkey, fried chicken—even fish—but what about a leftover portion of a roast?
We’ve found the best way to reheat leftover steaks, leftover turkey, leftover fried chicken—even leftover fish—but what about a leftover portion of a roast? The key is to fully warm the roast without drying out the exterior or cooking it beyond its original degree of doneness. Wrapping roasts in foil to help retain moisture was a bust: It not only extended the reheating time but also steamed the meat, leaving it wet and gray. The best approach was to reheat the meat in a low oven (which took about 1 1/2 hours for a 2-pound beef roast half and 1 hour for a 1-pound pork roast half) and then finish with a quick sear in an oiled hot skillet. Roasts reheated this way were only slightly less juicy than fresh-cooked roasts.