Can meat be frozen?

meeze ↓

Yesterday at 4:28 pm

I never cooked/baked meat. I want to try for this yom tov to make something.

My question is: can meat be frozen after it was cooked/baked and taste good?
Do I prepare it with sauce on top and freeze it like this uncooked?

Do I slice before freezing?
How do I warm it up?

I'm so confused
Pls help me here.
Ty

↑ meeze ↓

Yesterday at 5:08 pm

mha3484 wrote:

Yes cooked meat freezes very well.

So I bake it with sauce. When it's done, I freeze the whole bekele without slicing it?
How do I warm it up? What degrees how long?

↑ mha3484 ↓

Yesterday at 5:10 pm

I like to freeze it sliced I feel like each slice soaks up the juices that way. And I usually do low and slow either the oven or crockpot depending on what appliance I am using for yomtov.

↑ meeze ↓

Yesterday at 5:51 pm

mha3484 wrote:

I like to freeze it sliced I feel like each slice soaks up the juices that way. And I usually do low and slow either the oven or crockpot depending on what appliance I am using for yomtov.

On what degrees for how long?

amother

Aquamarine

Yesterday at 9:00 pm

What kind of meat are you using? Either way refrigerate it overnight once it’s cooked and slice the next day then return to the pan with sauce and freeze making sure it’s well covered. For something like a chuck roast I would cook low at 325 for 3 hours in a sauce.

ra_mom

Yesterday at 9:15 pm

meeze wrote:

Cranberry Baby Bella Roast

1 large onion, sliced
4 lb. French/brick/square roast
olive oil
4 garlic cloves, crushed
1 tbsp salt
1/4 cup flour or potato starch
1 cup water
1 cup jellied cranberry sauce
12 oz baby bella mushrooms, cleaned and halved

Preheat oven to 400 degrees.
Lay onion sliced on botton of an extra deep 9x13 pan.
Make a rub of olive oil, garlic, and generous amount of salt. Rub all over roast. Lay the roast over the bed of onions.
Whisk together flour and water; add in cranberry sauce and whisk until fully combined.
Pour sauce over roast. Cover tightly and bake 2.5 hours
Add the mushrooms and continue baking covered for another 45 minutes.
Refrigerate roast overnight. Once chilled, slice with a sharp knife.
Reheat in sauce before serving.