reheating a Pot Roast

[PigletInABlanketJohn]

I am doing brisket pot roast for Boxing Day lunch. It takes a long time to cook.

Any reason why I shouldn't put it in the oven today, and reheat (with a new set of veg round it) for tomorrow? I usually take out the original potroasted root veg and whizz them up for a superior gravy, as they are normally overdone/caramelised by the time the meat is ready.

I imagine an hour or two's reheat would do and won't need to be precise.

You'll have made your decision by now, but I slice the cooled joint and reheat with the yummy gravy made from the potroast veg (plus Bisto ) in the oven for 20-30 minutes, rather than reheating the whole joint.

ta