Am I imagining this when I make slowcooker pot roast?
So I put the broth, spices, veggies, and big hunk of chuck in the cooker, let 'er rip for 8 or so hours.
I think I've noticed that even as late as like 7 hours into the cooking, the meat isn't really all that tender. It seems like most of the uberfallaparttender process really happens in like the last hour of cooking.
Is this right? Or am I just hallucinating?