Overcooking a roast at high temperatures for a long period of time will yield a dry, tough and stringy roast. As a roast is a generally dry cut of meat to begin with, cooking it without sufficient liquid for too long can leave you with a nearly inedible piece of meat. By thinking fast and using some of the juices from the pan, however, you can revive your dried-out roast to something more presentable in only a few minutes.
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Remove the roast from its pan and place it onto a cutting board. Carefully slice the meat as thinly as possible.
Arrange the meat slices along the bottom of a casserole dish.
Transfer the roast pan drippings to a saucepan and add 2 cups chicken, beef or vegetable stock.
Bring the mixture to a boil and remove it from the heat.
Pour the drippings and stock over the thinly sliced roast in the casserole dish.
Cover the dish with foil and place into an oven heated to 250 to 300 degrees Fahrenheit for five to 10 minutes.
Taste the meat to ensure that it is more juicy and tender before serving; otherwise, allow the meat to sit in the juice for a few more minutes.