In article >,
"Phyllis Stone" > wrote:

> if I have cooked a roast outside on the grill and bring it in and put it in
> the refrigerator, slice it and want to reheat the slices, how do I keep the
> juices inside the meat? Should I do it in the oven? On low or High? Should I
> broil it? I usually put slices in an oven mod. and cover with foil. It is
> never as tender as it was before I reheated it. Is there a good way to do
> this?

This is the perfect job for a microwave oven, but if you won't have a
microwave oven, reheating roast beef can be done in a pan over low heat
with enough gravy to cover the meat.