Originally Posted by Uncle Bob
Next time try a boneless Chuck Roast instead of the Top Round...This should solve the Dry problem.........
Pretty much. Round = worst piece of meat on the cow. I've had better luck with oxtail in braising techniques than Round.
PS: If you'd like to salvage the piece of meat you do have, I suggest scrapping the Crock Pot and doing the Good Eats method - foil wrap in a low oven with a very small amount of dense liquid (he used tomato juice on that episode) and strong seasonings.
The goal is to get the other stuff flavoring the meat. Crockpots usually just get the meat flavoring everything else, leaving the meat dry, flavorless, and generally unpalatable without a healthy dose of gravy made from (ironically) the pot liquor that remains...
If you must use a crockpot, and you must cover it completely, I suggest a mixture of beef broth and a good stout red wine.