You might not have any gravy when you want to reheat a roast beef, but your roast beef still needs some kind of liquid to keep it moist. Slices reheated without any liquid will come out dry, tough and unappealing.The goal is not to overcook or dry out the meat when you reheat roast beef. Give it a source of moisture and seal that moisture in while it cooks for a moist, appetizing piece of meat.
- Skill level:
Things you need
- Sharp carving knife
- Baking dish
- Beef broth
- Aluminium foil
Preheat your oven to 163 degrees Celsius (325 degrees Fahrenheit).
Slice the meat into thin slices with a sharp carving knife.
Place the roast beef slices into a baking dish.
Pour beef broth over the roast beef slices until covered.
Cover the baking dish tightly with a piece of aluminium foil.
Place the dish in the oven and bake only until the roast beef is heated completely. Check the roast beef every five to 10 minutes to check if each piece feels warm, including in the centre. Roast beef slices should reheat completely within about 25 minutes.
Tips and warnings
- Use leftover roast beef within one to two days.
- Tightly wrap leftover roast beef for storing in the fridge.
- Store leftover roast beef in some kind of liquid such as beef broth or drippings.
- Do not use a microwave to reheat leftover roast beef; the microwave dries out the meat and makes it tough.
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