Pot roast coming out too dry with crock pot - why?

[fuzzybabybunny]

I'm using a nice and fatty beef chuck roast and a Crock Pot set on low. I put maybe half an inch or an inch of water into it, mix with french onion soup mix, and add the meat.

It's nice and tender and covered in liquid after cooking for 12 hours or so on low, but when I put it on a plate (exposing it to air) and in my mouth the meat just feels dry. Like the juice has been cooked out of it.

Just wanted to confirm - am I cooking for too long then? I was always under the impression that the longer I slow cook the better, but is it possible to cook for so long at low heat that the juice still gets cooked out?

 

[guyver01]

It's nice and tender and covered in liquid after cooking for 12 hours or so on low, but when I put it on a plate (exposing it to air) and in my mouth the meat just feels dry. Like the juice has been cooked out of it.

look up the term OVERCOOKED

 

[busydude]

Posting in a fbb thread.

 

[waggy]

I'm using a nice and fatty beef chuck roast and a Crock Pot set on low. I put maybe half an inch or an inch of water into it, mix with french onion soup mix, and add the meat.

It's nice and tender and covered in liquid after cooking for 12 hours or so on low, but when I put it on a plate (exposing it to air) and in my mouth the meat just feels dry. Like the juice has been cooked out of it.

Just wanted to confirm - am I cooking for too long then? I was always under the impression that the longer I slow cook the better, but is it possible to cook for so long at low heat that the juice still gets cooked out?

hmm 12 hours on low (if it was on low) shouldnt overcook it to bad. hell i have done it about that long and never a problem.

 

[spidey07]

Wrong cut. You want lots of connective tissue, rump roast. 12 hours is a little too long.

 

[Ns1]

look up the term OVERCOOKED

I've looked up a few recipes and they all call for 8-12 hour cooking times

1/2 cup water
Cook on low for 7-9 hours.

1 cup water
Cover and cook on low setting for 8 to 10 hours.

1 1/4 cups water
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

OP, I say it's because you're using shitty chuck roast and not awesome short rib

 

[fuzzybabybunny]

hmm 12 hours on low (if it was on low) shouldnt overcook it to bad. hell i have done it about that long and never a problem.

Hmmmm.... the research that's done seem to indicate that roasts should go for 7-8hrs on low, but also that more modern crock pots actually get too hot on low? People have said they put it on low but still cook shorter that recommended because "low" nowadays is higher than "low" from earlier Crock Pots.

 

[fuzzybabybunny]

Wrong cut. You want lots of connective tissue, rump roast. 12 hours is a little too long.

I thought chuck and shoulder cuts were the defacto standard? Obviously avoid cuts with little connective tissue / fat.

 

[Spoooon]

We usually do 8 hours for ours. Add in lots of vegetables and potatoes, red wine, stock, and seasoning.

 

[spidey07]

I thought chuck and shoulder cuts were the defacto standard? Obviously avoid cuts with little connective tissue / fat.

They'll work, but you need to be mindful of not overcooking. Is it boiling on low, or just steaming? If it's dry there's only one reason - overcooked or not enough tissue.

 

[Fritzo]

I always cover my pot roasts about 2/3s of the way with water and put some beef base in with the water.

Lots of awesome gravy that way and it never gets dry.

 

[Bateluer]

Hmm, I just slow cooked some pork with carrots and potatoes last weekend. Came out alright, and I cooked it for probably 14 hours. It was a little bland, but I chalk that up to my using next to no seasonings.

 

[silverpig]

Do you know what temperature it was at?

 

[IronWing]

The soup mix is sapping moisture out of the meat. Also, you don't need to add any liquid at all. Just put the roast (chuck is fine for this) in the crockpot with salt and black pepper and cook for four-five hours on high.

 

[Howard]

The soup mix is sapping moisture out of the meat. Also, you don't need to add any liquid at all. Just put the roast (chuck is fine for this) in the crockpot with salt and black pepper and cook for four-five hours on high.

 

[ElFenix]

good to see a proper confused smiley



it should create plenty of its own juices.

 

[BladeVenom]

I always cover my pot roasts about 2/3s of the way with water and put some beef base in with the water.

Lots of awesome gravy that way and it never gets dry.

When you cook out all the collagen and fat it kind of has a dry texture to it, even though if it still has water.

 

[waggy]

Wrong cut. You want lots of connective tissue, rump roast. 12 hours is a little too long.

12 hours on low and a decent cut of meat (really why buy shitty meat?) is not to long. i have done it and it has been fine.

i suspect she had it on high not low..or teh crock pot err sucks

 

[tfinch2]

12 hours? Geez. I usually do 4-5 hours with no water on low for a 1.5-2 lb roast, and it's never dry.

 

[DAPUNISHER]

We usually do 8 hours for ours. Add in lots of vegetables and potatoes, red wine, stock, and seasoning.

Yum. But, if you can (not at work or something) it is better to put the veggies in later, so you can have them crisp tender.

 

[Fritzo]

When you cook out all the collagen and fat it kind of has a dry texture to it, even though if it still has water.

Melting the collagen makes it stringy. The water method has been tried and true for 25 years now. Looks similar to this when it's done:

 

[Leros]

I usually put in a half cup of beef broth, and cook for 8-12 hours. I've never had anything but moist roast.

 

[IronWing]

Try it.

 

[Texashiker]

12 hours is a little too long.

My wife cooks our roast for up to 18 hours, and its just fine.

OP, my wife keeps her roast covered in water the whole time, and after 18 hours on low its as juicy and tender as can be.

 

[blackdogdeek]

and now i want to make a roast.