How do you slice a Pot Roast without it shedding all apart?

Question

Do you cut across the grain?

Answer 1

A good pot roast SHOULD be ready to fall apart, but to keep the slices uniform, use a knife that's as sharp as possible (obviously), and also as LONG as possible. And don't use a serrated knife; that will shred the meat like confetti.

Make one continuous cut through the meat, don't "saw" back & forth. Start with the butt of the knife (the part of the blade closest to the handle) at the top of the roast, and pull the knife back in one motion (while cutting down into the roast). The idea is to use only one knife stroke per slice.

Answer 2

If your lucky enough to have a Electric Knife...I find this to be the best way to slice a Pot Roast...But if you don't...Let the meat rest at least 10 mins, then using a Very sharp knife slice into 1inch or so slices,place on a platter and pour a little of you sauce over and top with chopped parsley...Sherry N

Answer 3

Cross cut the meat at least a half inch thick with a sharp knife, after it has rested for 5-10 minutes after u took it out of the oven.

Answer 4

Yep, just use a good, sharp knife. The secret is to NOT put any downward pressure on the slicer knife. A good slicer will almost 'fall' through the meat by it's own sharpness and gravity.

Answer 5

Don't slice it while it's hot or even very warm . Allow the heat of gravy/ sauce to make the meat warm

Answer 6

What do you mean? It's supposed to fall apart.