I’m making a pot roast for a dinner party tomorrow. The recipe estimates a total of 3 hours of cook time, so I’m making it today since I won’t have enough time after work. Are there any specific techniques for making a pot roast to be eaten the next day? Does anything need to be done differently before refrigerating? How much time does it need to be reheated? I’m especially worried about the veggies since I know some people cook the veggies towards the end/seperately or dont like to leave them in the stock overnight. Thanks!
[link] [comments]
from AskCulinary https://ift.tt/4LFDPrT
Comments
Post a Comment