Published in Tips and Notes
To get thin professional looking slice, cut the meat with a very sharp knife, when cold, and then reheat it in the sauce. This applies to any pot roast, as a pot roast tends to tear or fall apart if you try to slice it thinly while hot.
However ther is nothing wrong with a pot roast that is cooked and served immediately, and cut in thicker slices; it just looks more rustic!
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