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Old 05-29-2017, 09:41 PM   #1
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Angry Crock pot Woes!!!

I am having serious problems with the chuck pot roast which is supposed to just fall apart in the crock pot. I make my own salsa, so 1st, I sear both sides of the roast for about 2 minutes,when I put the roast in the crockpot with seasonings and the salsa, I put it on low. After about 4 hours, I flip it over. Add more salsa, I like it hot. 4 hours later I pull it out, and end up cutting the meat with a knife. What am I doing wrong??

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Old 05-29-2017, 10:55 PM   #2
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Johng1554, first let me Welcome you to DC.

2nd, sorry to say I can't help you. I'm not a crock-pot expert. I'm sure someone will be able to give you suggestions of how to correct.

I would have thought 8 hours would have been more than enough, but just how big was the roast?

Did you add extra salsa just because you like it spicy or because there was also not enough liquid? That would have been surprising as the slow cooking usually requires less liquid than if you were to braise it stove top.

The only other thing I can think of is don't keep lifting the lid to check on it! that's my problem!
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Old 05-30-2017, 05:56 AM   #3
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Hi and welcome to Discuss Cooking

Most slow cooker recipes say to cook for something like 8-10 hours. Sometimes 8 just isn't enough for a larger or tougher piece of meat. I would give it more time.
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Old 05-30-2017, 09:51 AM   #4
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Welcome to DC! I cooked a small chuck roast in the CP in giardinere last week, and it easily shredded. I agree, a bit more time might help, and don't play with it too much. Also, I'm thinking it might help to cut the big roast into smaller pieces before you put it in the CP. Since there's just two of us, I usually slow cook a smaller chunk.
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Old 05-30-2017, 10:11 AM   #5
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You arent cooking for long enough ...

Have you consulted a recipe about time and temperature?
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Old 05-31-2017, 11:10 AM   #6
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Yep. Longer time and cook on low setting. Something about the fibers in the meat breaking down. First they toughen up, then they break down. But when they do you'll get a very tender roast.
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Old 05-31-2017, 08:47 PM   #7
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Agree with the longer cooking time in the slow cooker. I've slow cooked roasts, both beef and pork shoulder, that I thought would never get pull apart fork tender, but they will. Just give it a little more time.
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Old 05-31-2017, 08:58 PM   #8
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Seems like the longer I cook it, the dryer it's getting. (at least the last two I've done) Do you think searing it on a pan for a couple minutes each side is the problem?
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Old 05-31-2017, 09:23 PM   #9
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Crock pot Woes!!!

When I do chuck roast in the CP, I don't bother searing it. Also, every time you lift the lid to peek, it loses moisture. You really don't need to turn it.
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Old 06-01-2017, 01:34 AM   #10
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I hate to sound like a broken record about how much I hate crock pots. Get a Nesco Roaster and be in control of slow cooking on your terms.
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