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Old 10-16-2009, 08:26 PM   #11
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Well, it was very tasty and the veggies were awesome but it was VERY dry. Luckily I love gravy but I still want to have a pot roast in the crock pot that isn't dry.

I'll definitely try a chuck roast next time
Nope. Chuck won't help you. It's a more flavorful cut, but it's not going to be any moister.

Best I can suggest, since you're insistent on using the old crock....

Layer 1/2 an inch of veggies on the bottom TIGHTLY. Put the roast on top, in the center. STUFF vegetables on all sides - like until you can't fit anything else between the meat and the sides of the crock.

THEN add only enough (preferably dense) liquid to cover. It will be significantly less liquid than you usually use. (say that three times fast)

Put a piece of foil on top of all this. Doesn't matter where it falls in relation to the cover, it could be 4 inches down, you want it right on top of the whole conglomeration, and make it big enough to pack it in tightly.

That should help the next roast be much more juicy.
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Old 10-17-2009, 12:11 PM   #12
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MMM a can of beer would be good. A nice beer... Cracked Canoe from my birth province, New Brunswick. Mmmmmmmmmmmmmmm. I only wish I could get it here :(
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Old 10-17-2009, 08:28 PM   #13
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I have a 4lb boneless top round roast I was planning too cook on my big green egg tomorrow. Turns out I won't have time so I'd like to get it in the crock pot in the AM. I was thinking of seasoning the roast and searing with some oil in my dutch oven. Then I was going to get it into the crock pot by around 9am with some potatoes and onions and a little water. I will make gravy with the resulting juices. We want to eat at 5 - 5:30.

Does this sound like a good plan? Should I do it differently?

Whenever we cook this in the crock pot (the wife has a method) it is tasty but VERY dry. I'd love it to be nice and juicy like I keep reading about around here .

Any advice is really appreciated.

Thanks
Jay
This won't help you at this time.I'm late again!
The problem of a dry roast could also be caused by over cooking it. Time/temp,for the roast that you used.

To explain what I mean,I found a conversion chart for cooking times,temperatures,cuts of meats.For the crock pot only.You decide on what temp,and cooking time you need.

Slow-Cooker Conversion Chart: Easy How-To Cooking Tips & Advice: RecipeTips.com

For meats:
Slow Cooking Meat Recipes: Easy How-To Cooking Tips & Advice: RecipeTips.com


Using a meat thermometer probe really does help.I can be anywhere around the house,outside and still hear and know what temp the roast is at.Without lifting the crock pot lid,or opening the oven door.It's very versatile.The needle probe won't interfere with the lid or doors.It will still cook without steam and heat escaping.It times the perfect crock pot roast.

I'm one of those people that can't leave that lid on or alone..I always think it needs me.It doesn't.


AW131 Oregon Scientific Grill Right Wireless Talking BBQ and Oven Thermometer

Munky.
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Old 10-17-2009, 09:49 PM   #14
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lots of vegetables, lots of moisture like beef broth, wine, or fruit juice will help but you may find if you cook it to long you will totally lose the texture. I would use a tougher cut of beef like a chuck to develop the flavor and preserve the texture.
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Old 10-17-2009, 10:55 PM   #15
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I agree with Chef Munky, the problem is overcooking, not a shortage of liquid. You can consider a pot roast done when it reaches an internal temperature of about 190 F. More cooking beyond that will cause it to dry out.
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Old 10-25-2009, 04:45 PM   #16
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well everyone... I'm about to have pot roast again. This time I used a 4lb chuck roast. I seasoned it with the sonoma and seared it in my dutch oven with some olive oil. I did the potatoes, carrots and garlic the same way. I put a bed of onions on the bottom of my dutch oven, placed the roast on top of that and put the veggies around the outside. I added one can of beef broth and put the covered dutch oven in a 300 degree oven. I'm taking it out and making gravy (2.5 hour mark) so I'll know soon how it's going to be. I checked it a little while ago and it looked and smelled great and the veggies were just about right.
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Old 10-26-2009, 10:53 AM   #17
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chuck roast=better
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Old 10-26-2009, 11:17 AM   #18
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chuck roast=better
I have to agree. Where the cut comes from makes a big difference.
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Old 10-26-2009, 11:21 AM   #19
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we've had a great sale going on lately with chuck roasts, under $2/lb. I've been getting a few, stocking up the freezer.
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Old 10-26-2009, 11:26 AM   #20
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I would too. You can do a lot with them. I have a 2 1/2 pounder that I'm using for beef and noodles tonight.
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