Cook a pot roast on Sunday to enjoy the next night. Just arrange slices of leftover cooked roast in a baking dish with pan juices, cover and refrigerate. To reheat, cover pan with foil and heat in 325°F (160°C) oven for 30 minutes or until hot.
Slow cookers make Pot Roasts a good fit for weekday dinners.
TIME SAVER: Browning Pot Roast before cooking helps to develop beef flavour BUT if pressed for time, you can skip this strep without too much sacrifice.
Roast Beef refers to a cut that has a chunky shape – often like a cylinder or cube. Roasts can have a range of sizes cut to suit you, from 1 lb (500g) Quick Roasts to 10 lb (4.5kb) or more. They come with a range of tenderness and require one of three basic cooking methods.
All Canadian roasts are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from OVEN ROAST, POT ROAST and ROTISSERIE ROAST.
Size Matters: Butchers recommend you buy enough beef for generous servings or to allow for leftovers:
• Buy 6 to 8 oz (175 to 250g) raw beef per person (boneless roast)
• Buy 12 oz (375g) raw beef per person (bon-in roast)
Pot Roasts actually taste better when made the day ahead! Here’s how: Refrigerate cooked pot roast overnight in its braising sauce. Next day, skim any fat from sauce and thinly slice roast crosswise; place meat in ovenproof casserole. Heat sauce and pour over meat. Cover and heat in 350°F (180°C) oven for about 25 minutes.