"Pot roast is also incredibly easy to freeze and reheat. You can make it up to three months ahead of time and freeze the entire meal in a freezer bag or airtight container. You just need to remember to take it out of the freezer prior to your meal so that it can thaw in your fridge before you reheat it."
"This will preserve its taste and texture. To reheat it from cold, transfer it to a Dutch oven or other oven-proof dish with a lid, and put it in the oven at 350 degrees Fahrenheit without preheating. It may take about 30 to 45 minutes for it to get hot enough to serve, but check it regularly to make sure it isn't burning."
Pot roast can be held an hour before serving by keeping it on the lowest heat or on a slow cooker’s "warm" setting. The dish can be made up to four days ahead and often tastes better after at least one day in the refrigerator as flavors meld. Pot roast freezes well for up to three months when stored in freezer bags or airtight containers and should be thawed in the fridge before reheating. To store a day in advance, cool to room temperature, place in an airtight container, and refrigerate. Reheat from cold in a lidded oven-safe dish at 350°F without preheating for about 30–45 minutes, adding small amounts of water or beef broth if needed.
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