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Old 10-12-2011, 07:05 PM   #1
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Pot Roast sooo tough!

Ok, so I make the chuck roast, and I've cooked it on Low for 10 or so hours, tough. Cooked on High for 10 or so hours. Tough. Am I adding too much water? Is that possible?? They used to be so good, and I don't know what's wrong anymore! Thank you!

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Old 10-12-2011, 07:35 PM   #2
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Are you cooking in the oven, a crock pot, or....??? Please give us more details about your ingredients and preparation.

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Old 10-12-2011, 07:37 PM   #3
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It's in a crock pot. I add potatoes, carrots, garlic & onion powder, salt and enough water to cover it.
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Old 10-12-2011, 07:44 PM   #4
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You need a bit of acid to tenderize the meat. Something like a couple tbsps of wine or a tbsp of tomato paste in the broth. Cook for 6 hours or so in a crockpot.
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Old 10-12-2011, 07:53 PM   #5
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Quote:
Originally Posted by Alix
You need a bit of acid to tenderize the meat. Something like a couple tbsps of wine or a tbsp of tomato paste in the broth. Cook for 6 hours or so in a crockpot.
I would agree. Even some balsamic vinegar might work. I would limit the water, subbing a more substantial liquid like broth.

Was this a TNT recipe that has always worked for you before? If so, it may have been the meat.
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Old 10-12-2011, 09:02 PM   #6
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10 hours is going to render ANY cut tough, and dry as a dessert. . .even if it was cooked covered in liquid. Chuck is really lean, the cooking process should stop as soon as it is tender, and the carry over cooking will help it finish to fork tender.
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Old 10-12-2011, 09:13 PM   #7
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Quote:
Originally Posted by TATTRAT
10 hours is going to render ANY cut tough, and dry as a dessert. . .even if it was cooked covered in liquid. Chuck is really lean, the cooking process should stop as soon as it is tender, and the carry over cooking will help it finish to fork tender.
Good point, Tat!
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Old 10-12-2011, 09:43 PM   #8
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I also agree with Tat. The target temperature for the braised meat is around 190' F. If the liquid is bubbling, then it is boiling, and that happens around 212' F. When meat is cooked above an internal temperature of 160', it begins to toughen and dry out. However, depending on the portion of chuck used, there is sufficient connecting tissue and fat interspersed between meat fibers to rendy the meat tender at 190', the point at which those tissues begin to dissolve. This makes the meat flavorful and tender.

If you allow the meat to boil (even a very low boil), it goes well beyond the target temperature and toughens the meat. As the protiens tighten, they squeese out the natural meat juices.

I once boiled bratwurst in my slow cooker overnight, not understanding how meats react to heat. Have you ever eaten a dry, tough brat? It's not very pallatable.

You may be able to save your roast by letting it rest in the fridge, overnight, in its own juices. This will allow the protien to relax, and the meat to absorb some of the lost juices. Bring the meat to no more than 120' before serving, the next day. Use the remaining juices to make a gravy.

I have saved overcooked met this way, but not every time.

Hope this helps.

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Old 10-13-2011, 12:43 AM   #9
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the suggestions can get really complicated... but the truth is, a piece of chuck should be able to become tender in 4 hours. there's no need for acid or anything and it will be tender... OP, could you elaborate how exactly you did it?
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Old 10-13-2011, 10:13 AM   #10
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I have to leave it that long - I leave the house around 6:30, and get home no earlier than 5. Is there a better cut of meat to use? If I use chuck, should I use my crock with a timer and do high (or low) for a certain time, and have it go to warm?

Thank you so much for everybody's help!

(Also, what does Coke do to a roast?)
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