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

[911paramedic]

Your onion soup may have had a ton of salt too, which will pull some of the juices out. It just sounds like you overcooked it though.

 

[Genx87]

and now i want to make a roast.

+1

 

[Blackjack200]

Thanks, I'm saving that confused smilie and using from now on. That really brings me back.

 

[Anubis]

mine was in the crock for about 10 yesterday and was fine, we almost always use chuck or rump, add 2 cans of cream of mushroom soup (condensed) in when you start it and like a cup of water, that’s it for liquid, tons of button mushrooms as well, set it on low, add carrots and potatoes when its closer to being done so they come out correct

 

[Howard]

Try it.

No thanks, I try to stay away from shoe leather.

 

[NesuD]

Did you sear it before putting in the Crock Pot? Searing helps to seal in some of the juices so it doesn't get dry.

 

[Baked]

For 12 hours, you can cook a rock well done in a crock pot.

 

[Aquaman]

did you brown the meat first?

Cheers,
Aquaman

 

[sactoking]

The crockpot's "low" setting is too high. Your roast is going way above done and drying out. Adding liquid won't help as getting a roast up to, say 275*, will wring out all the moisture regardless of how much liquid the thing is sitting in. Basically, you're encountering the same problem that people who over-poach their food do: you expect the liquid to keep it moist but it doesn't.

 

[SagaLore]

The fat is getting cooked out of the meat. Instead of a crock pot, get a deep glass casserole dish, wrap the roast in foil several times so its sealed. Add just enough water to keep it from initially burning.

 

[GoSharks]

Searing helps to seal in some of the juices so it doesn't get dry.

No it doesn't.
http://en.wikipedia.org/wiki/Searing

 

[ElFenix]

Did you sear it before putting in the Crock Pot? Searing helps to seal in some of the juices so it doesn't get dry.

no it doesn't. the only thing searing does is make flavor compounds that can't be made any other way.

 

[Howard]

make flavor compounds that can't be made any other way.

We'll see about that.

 

[waggy]

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

same. but i think i use a cup. depends on what size the meat is.

 

[gorcorps]

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.

:hmm:

 

[Rage187]

No it doesn't.
http://en.wikipedia.org/wiki/Searing

Yep. Alton Brown called BS on searing.

 

[Howard]

Yep. Alton Brown called BS on searing.

So did Harold McGee.

 

[ElFenix]

We'll see about that.

well, not in any other way that a crock pot or other braise is going to make, anyway.

 

[Gothgar]

We'll see about that.

I laughed

 

[Howard]

well, not in any other way that a crock pot or other braise is going to make, anyway.

Agree.

 

[spidey07]

Agree.

I bet a sou vide pot roast would be great. You'd still want to sear/brown though.

 

[Howard]

I bet a sou vide pot roast would be great. You'd still want to sear/brown though.

48 hour short rib is extremely popular.

In fact, I should probably dust off my SV rig...

 

[xSauronx]

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

this. i got a chuck roast for tomorrow, but i figure on setting it up when i start breakfast and it being ready by lunch, or likely before (depends on when i get up and moving)

 

[Fritzo]

No it doesn't.
http://en.wikipedia.org/wiki/Searing

Searing helps with flavor, not with moistness.

Edit: oops...looks like this was covered.

 

[mmntech]

Grocery store roasts are hit and miss in terms of quality. Gotta go with butcher quality, or failing that Costco has excellent meat. If it's dry though, you may need to add more moisture to your pot. Try using a cooking wine instead of just water.