A roast often leaves leftovers and can be eaten several days after it was initially cooked. Flavours are often enhanced the next day as spices and ingredients can be absorbed into the meat. Preserving the original moisture can be a challenge, however. Flash reheating, often used by chefs and restaurants, is a means of reheating meals quickly and making them appear like they have just been cooked. With an oven and several minutes, a roast and its accompanying potatoes can create a home cooked meal quickly and easily.
Take the roast and potatoes out of the refrigerator and bring them to room temperature.
Preheat oven to 218 degrees Celsius.
Cut the roast into 50mm (2-inch) thick slices.
Place the roast slices flat into the roasting pan and surround with potatoes.
Place the roasting pan in the oven.
Cook for five to 10 minutes in the oven, until it is hot enough to eat. If there was gravy, heat it on the stove in a small saucepan and serve with the meat and potatoes.
Brussels sprouts and broccoli can be cooked on the stove at the same time the roast is reheating to create a whole meal.
Be careful to watch the roast as it is reheating, if it is left too long, the meat will dry out and become tough.
Tips and warnings
- Brussels sprouts and broccoli can be cooked on the stove at the same time the roast is reheating to create a whole meal.
- Be careful to watch the roast as it is reheating, if it is left too long, the meat will dry out and become tough.
Things you need
- Roast, previously cooked
- Cutting board
- Sharp knife
- Potatoes, previously cooked
- Roasting pan