Crock pot roast beef TOUGH!!?!


Question: I put a small beef roast in the crock pot this morning at 9am and wanted to eat at 4pm. I cooked it with a can of mushroom soup and some frozen veggies with a cup of water. THAT IS 7 hours....wasn't that enough time?

I must be doing something wrong....this is the second time I have done this and it seems the meat doesn't get tender and fall apart like I think it should.

Today I cooked it on low the whole time. But I have tried it on high for 4 hours and on low for the 2. Still tough!!

The roast has fat...should I get a roast that has NO FAT? I thought it would be better WITH FAT??

Any suggestions??


Answers: I put a small beef roast in the crock pot this morning at 9am and wanted to eat at 4pm. I cooked it with a can of mushroom soup and some frozen veggies with a cup of water. THAT IS 7 hours....wasn't that enough time?

I must be doing something wrong....this is the second time I have done this and it seems the meat doesn't get tender and fall apart like I think it should.

Today I cooked it on low the whole time. But I have tried it on high for 4 hours and on low for the 2. Still tough!!

The roast has fat...should I get a roast that has NO FAT? I thought it would be better WITH FAT??

Any suggestions??

The best roast beef I had was a lean sirloin tip or rump roast with a bottlle of beer .. package of dry french onion soup and a jar of peppercini's added .. (can find them in grocery store) I cooked it on hi for 4-5 hours.. fell apart.

Carole Allan Recipe follows .. marvelous and not dry!!

Nona's Pulled Beef

1 Beef Bottom Rump Roast (3-4 lbs)
1 Large Sweet Onion, plus 1 small onion (0ptional) cut into slices for
serving
1 can (14 oz) beef broth ...I used can of french onion soup..
1 (12 oz) beer
1 jar (16oz) pepperoncini, including juice, stems removed ...I used the dill garlic ones .. found at grocery store..
12 crusty sandwich rolls, split optional .. I liked it with mashed potatoes
Sliced Provolone cheese (optional)

Preheat oven to 300. In a deep roasting pan or a large, ovenproof Dutch
oven, place rump roast fat side up. Scatter thickly sliced onion around the
roast; pour in broth, beer, and the pepperoncini, including the juice.Cover
(with foil, if using a roasting pan) with lid. Bake about 5 hours, or until
very tender. Beef should pull apart with a fork.

With a slotted spoon, remove the peppers from pan; set aside. Skim fat from
the pan juices; remove and discard fat from the top of the roast. Leaving
the roast in the pan, shred meat with two forks. Let stand 1 hour at room
temperature.

To serve, place beef on rolls, spooning some of the pan juices and peppers
over the meat. Add raw onion slices and provolone if desired.

Makes 12 servings

What cut of meat are you buying?? A good ole pot roast should cook up just fine in less than 7 hours!! Which seems a bit long. How big of a roast are you cooking? Also, pour a can of coke over it mid way through, best tenderizer there is. I would forgo the can of soup and go with Lipton onion soup in the packet. Put some water in the bottom of the crock.
there are 100's of crock pot recipes sites on the web, find one and get a recipe you like. But really cooking a crock roast is easy.

Also I like to sear my roast first in a skillet, with some olive oil and garlic, skillet on high heat, put roast in a couple minutes on each and every side to sear and give it a nice crust. Juices sear right in.

The recipes I've found show a little more liquid and 8 hrs of time on low.

Your Crock Pot may not be hot enough, so I'd use high for the whole 7 hours. Keep an eye on it and add more water if needs be. You may just want to skip the slow cooker next time and put your roast in a big pot on the stove. Make sure it boils for the entire time (2-3 hours over medium heat) and keep checking it to be sure there's enough water.

If the meat you get is consistently tough, use a tenderizer (chemical or mechanical, your choice) or change stores.

It sounds like you did everything right.
This may sound dumb, but slice it the other way (from the way you sliced it). One way may make it more tender.

Cook it at a higher setting for the entire time. I had a crock pot with low, medium, and high settings. I always cooked my beef on high until it was fork tender, and then, turned it to low if I wanted to delay eating it.

I use my crock pot all the time for my beef roast. I put my potatoes, carrots, celery, 1 pack of onion soup mix, 1 small can beef broth. Brown your roast first and season it with salt and pepper. Put roast on top of vegys and cook on low for 8 hours. Mine always turn out real tender and the meat falls apart. 4 qt, slow cooker





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