Question about plating pot roast
I'm hoping I could get some help on how to nicely present pot roast for a party. This is my first time doing a pot roast and I am currently letting the meat (successfully roasted to be fork tender, whew) rest. I'm planning on letting it cool then refrigerating for a bit before cutting. But I am preemptively asking, just in case the meat is too soft and I make a mess -- do you have any ideas on how to present pot roast that's nowhere near perfectly sliced? I'm not plating individually, but rather leaving it in a serving dish so people can serve themselves.