How do you cook a London Broil?

if I bake the quiche the night before how do I reheat without causing it to dry out? Will it taste just as moist as if I had pulled out of the oven?

Is Top Round a good slow cooker roast? I would like to serve at a nice dinner function and do not want it to be dry and do want it to slice well. Do you recommend a different or better cut that’s still a reasonable price we can serve?

what is the proper cooking time for chicken breast meat in the fry pan and in the oven so its not over cooked or under cooked? Also, for room temp and frozen breasts?

I cook a roast beef dinner for my church. The beef roasts weigh between 10-13 lbs. I would like to know the temperature and time per pound you would recommend for roasting these cuts to rare or medium-rare.