Large crock pot or large Nesco type roaster oven, either of which with a meat rack, some sort of broth, set on low or medium heat to warm through with the broth or your choice keeping things moist. Another idea is a large roasting pan, again with a low meat rack, broth, and sealed tightly with heavy duty foil and warmed in the oven. If the meat is tightly wrapped leave as is and warm in a oven. I have not yet unwrapped a cut after it has rested that did not have a lot of juice within the packet. If you want the meat 'wet' you can slice it and bathe it in the broth as it heats up. Lots of options.
