WHAT TEMP. CAN I PUT THE POT ROAST AT IF I WANT TO COOK IT FOR A WHILE IN THE STOVE SO IT WILL BE TENDER.

I want to make pot roast for a large group of people. Usually, I cook my roast and let it cool (and even refrigerate it for a day or two), slice and reheat it in gravy made from the cooking juices.

Can I do this ahead and freeze the meat and reheat it a week or two later?

What about gravy? Will the cooking liquid freeze for later use?

Also, can I reheat this all in a big pan in the oven? I usually do it in a skillet on the stove.

I saw “pork shoulder blade roast” in the sale paper for my local market. I’m not familiar with this cut. It was really cheap. Is it one of those tough cuts you shouldn’t roast? Is there such a thing as pork pot roast?

ChefsLine@5 member Shana just purchased a large cut of beef labeled “Ranchers Reserve Beef Chuck T-Bone Pot Roast.” The old adage, never believe what you read might be in order.

ChefsLine’s official butcher, Ted Dombrowski, believes that what you will be preparing is in fact a first cut, bone-in chuck eye steak or perhaps a 7- bone chuck. Both cuts of beef are very different in texture and flavor from a T-Bone steak, which comes from the short loin. Although Shana enjoys her beef medium rare, we recommend braising your meat so that you can properly break down the connective tissue, resulting in the most flavorful and tender dish.

Seven Bone Pot Roast

Does your cut have two seams along its length?

Vivian in White Cloud is making pot roast for 35 people and would like a recipe idea that can be used with her Rival electric roaster.

You will likely want to use 2 ovens, Vivian, or work in stages in order to accommodate the quantity of meat. For 35 people, you will want something in the neighborhood of 23 lbs of meat, or more depending on serving size.

Here is a great recipe for you:

Pot Roast with Porcini and Beer
~adapted from Roy Finamore’s Tasty: Get Great Food on the Table Every Day

23 1/3 lbs; 2 whole 10 pound briskets
Coarse salt and freshly ground black pepper
1/3 cups vegetable or canola oil

8 lb onions, thinly sliced
4 Tbsp fresh thyme leaves
5 bay leaf
5 1/2 (12-ounce) bottles of beer (a pale ale is good here)
3 cups water
6 bouillon cubes
6 cups dried porcini mushrooms
3/4 cups Dijon mustard.