The best way to reheat roast beef, ensuring the meat retains its flavor, juiciness, and level of doneness in the oven… But there are other good ways to.

There’s nothing quite like the aroma of a perfectly cooked roast beef dinner. Whether you enjoyed a whole roast or just a few slices, you might find yourself with some leftover roast beef the next day. Reheating it can be a challenge if you want to maintain that tender texture and delicious flavor.
The Best Way
One of the best methods for reheating roast beef is in the oven. Preheat your oven to a low temperature, around 225 degrees Fahrenheit. Place the beef in a baking tray, add a cup of water to the bottom of the tray to create steam, and cover it with aluminum foil.
This will help keep the meat tender and juicy. Cook for a longer period, typically 20-30 minutes, depending on the size of the roast and your desired level of doneness.

The Best Way to Reheat Roast Beef
Ingredients & Equipment:
- Leftover roast beef
- Aluminum foil
- Baking tray
- Meat thermometer
- Cup of water
- Oven

Instructions
The first thing you should do when planning to reheat leftover roast beef is to let it come to room temperature. This step ensures that the meat reheats evenly and prevents it from drying out. Allow the beef to sit on the countertop for about 30 minutes in its original airtight packaging or wrapped in plastic wrap.
Preheat
Preheat your oven to a low temperature, typically around 225 degrees Fahrenheit (110 degrees Celsius). This lower temperature helps maintain the roast beef’s tenderness and moisture during reheating.
Unwrap and Place in Baking Tray:
Remove the leftover roast beef from its original packaging or plastic wrap. Place it in a baking tray that is large enough to accommodate the meat comfortably.
Add Steam:
To keep the meat moist, add a cup of water to the bottom of the baking tray. This will create steam during the reheating process, preventing the roast beef from drying out.
Cover with Aluminum Foil:
Cover the roast beef and the baking tray with aluminum foil. Ensure that the foil is sealed tightly to trap the steam and moisture inside. This step is crucial for maintaining the meat’s tenderness and flavor.
Place in the Preheated Oven:
Put the covered baking tray with the roast beef in the preheated oven. The aluminum foil will help create a steamy environment inside the tray, preserving the meat’s moisture.

Reheating Time:
The reheating time can vary based on the size and thickness of the roast beef. Typically, you should aim for a reheating time of 20-30 minutes. Use a meat thermometer to check the internal temperature of the roast beef. You want to reach an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius) to ensure food safety.
Check for Desired Doneness:
Throughout the reheating process, periodically check the internal temperature of the roast beef. This allows you to stop the reheating when the meat reaches your desired level of doneness. Here are some temperature guidelines:
Medium-rare: 130-135 degrees Fahrenheit (54-57 degrees Celsius)
Medium: 140-145 degrees Fahrenheit (60-63 degrees Celsius)
Well-done: 160-165 degrees Fahrenheit (71-74 degrees Celsius)
Optional Crisping:
If you prefer a slight crispiness on the outer layer of the roast beef, remove the aluminum foil during the last few minutes of reheating. This will allow the surface to brown slightly.
Rest Before Serving:
Once the roast beef has reached your desired temperature and doneness, remove it from the oven. Let it rest for a few minutes before slicing and serving. Resting the meat allows the juices to redistribute, ensuring a juicy and tender texture.
Slice & Enjoy:
After the brief rest, slice the roast beef and serve it while it’s still warm. It’s best to slice roast beef against the grain in thin slices for tenderness. Pair it with your favorite sides and enjoy a delicious reheated roast beef dinner!

Other Methods
Slow Cooker Roast Beef Reheating
Using a slow cooker is another effective way to reheat roast beef. Set it to low heat and place your leftover roast beef along with a cup of beef broth inside. The slow-cooking process ensures that the meat remains tender and juicy. Check the internal temperature with a meat thermometer to ensure it reaches a safe level (at least 165 degrees Fahrenheit). This method is especially useful for leftover pot roasts.
Microwave for Quick Reheating
If you’re short on time, you can use the microwave to reheat smaller pieces of roast beef. Place the meat in a microwave-safe container and cover it with a piece of parchment paper. Reheat the beef in 30-second intervals on medium heat, checking for your desired level of warmth. Be cautious not to overheat it, as high temperatures can result in a dry and less tender food.
Sous Vide Machine for Precise Roast Beef Reheating
For the perfect way to reheat roast beef, consider using a sous vide machine. This method allows you to reheat your beef to its original level of doneness precisely. Set the sous vide machine to the desired temperature, typically around 130-135 degrees Fahrenheit for medium-rare roast beef. Place the roast in an airtight bag, remove the air, and immerse it in the water bath for the recommended cooking time.
Air Fryer for Crispy Edges
If you have smaller chunks or slices of leftover roast beef and want to add some crispy edges, the air fryer is a good idea. Preheat the air fryer to medium-high heat, place the beef in a single layer, and cook for a couple of minutes. Be mindful not to overcook; the goal is to maintain the meat’s tenderness while giving it a slight crispiness.
Pressure Cooker for Quick and Tender Roast Beef
For the fastest reheating method, use a pressure cooker. Place your cold beef in the cooker with a small amount of water and cook on low pressure for a short time. This will help preserve the meat’s tenderness while warming it up quickly.
Recipes
FAQs
How do you reheat a roast beef without drying it out?
Reheat the roast beef at a lower temperature, around 225 degrees Fahrenheit (110 degrees Celsius). Lower temperatures allow the meat to heat up gradually without overcooking or drying out. It may take longer, but the results will be worth it.
Avoid overcooking the roast beef. Overheating can quickly dry out the meat. Reheat just until it reaches your desired level of warmth, and no further.
After reheating, let the roast beef rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring a tender and juicy texture. Slicing the meat too quickly can result in the loss of moisture.
How do you reheat roast beef and keep it tender?
Pour some beef broth or au jus over the slices, cover with foil, and warm in the oven at a low temperature (around 250°F or 120°C) until it reaches your desired warmth.
Source: USDA Food Safety
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