Reheating beef roast

NYCgrrl wrote:
What kind of beef roast are you serving?

In generally, when doing a buffet, for dry roasted cuts like prime ribs, filet mignon, beef tenderloin, I let the roast become rm temp., serve it on a warm plate and then serve the sliced meat w/ a hot sauce.

Should the roast have been cooked with a liquid, like say a pot roast or brisket, I re-heat it in the same liquid, turning it frequently, to maintain an even temperature.

Times two...no, make that times TEN! Pot roast/stew improves with reheating, but I'd rather eat dry roasted meat stone cold than reheated/overdone.

Exception to that rule if serving as hot beef sandwich or french dip:

Have the pot of real hot gravy or au jus standing by and just when serving dip individual portions into the pot just long enough to warm the meat without further cooking it.