Slices of roast beef on a wooden table
The One Way To Reheat Roast Beef Without Sacrificing Its Tender Texture
Roast beef is prone to overcooking, so preparing it takes care and attention. To ensure your efforts aren’t wasted, you’ll want to reheat your leftovers without drying them out.
Depending on the size of your roast, you could cut the leftovers into slices that can be easily reheated by searing them for a couple of minutes on each side in a hot skillet.
Slices can also be microwaved at half power for 30-second intervals until reheated, simmered in gravy, or put in a plastic bag and reheated in a sous vide water bath.
For a whole roast, wrap it in foil and place it in a preheated oven that has been turned off so it doesn't begin to cook again. The residual heat will suffice without drying it out.
For medium-rare roasts, preheat the oven to 250 degrees Fahrenheit, turn it off, and put the foil-wrapped roast in for about 20 minutes.
For medium and well-done roasts, preheat the oven to 350 degrees and 390 degrees Fahrenheit respectively. You’ll only need to reheat at these temperatures for less than 10 minutes.
The roast is ready when a meat thermometer placed at the roast’s center reads an internal temperature of 120 degrees Fahrenheit.