Chuck tough after low 6 hr. but tender after high on 4 hr.?

[BAPyessir6]

MIL has a question I can't figure out. She made a recipe in the crockpot as follows:

A 3 pound chuck roast
1 stick butter
1 package hidden ranch seasoning
1 package a jus powder

She generally throws this into a slow cooker and cooks it on HIGH for 4 hours and it is fall apart tender.

Today she threw it into a slow cooker and cooked it on LOW for 6 hours. It is still very tough. Why would low make it tougher than high? The cut and ingredients were all the same as before; I can't figure this out. I thought low was always preferable as it's more similar to a traditional braise (though sans liquid). Any help or info would be appreciated.

 

[Andy M.]

The temperatures in the crock pot set to LOW are not hot enough to break down the connective fibers.

 

[HeyItsSara]

if she uses low it will take much longer than 6 hours

 

[taxlady]

Sounds like that roast can still be saved by cooking it longer. Turn up the heat if it she wants it to go faster.

 

[dr morbius]

My general rule of thumb is this: slow cook time = high cook time * 2. If it cooks on high for four hours, expect it to take eight hours on low. Perhaps more. If she's working with the instant pot, she could turn it into a pressure cooker for 15 minutes, and that would make the roast tender enough for y'all.

 

[pepperhead212]

Also, check the temperature of the low temp mode - some brands have a very low temperatures on the low, so low that CR gives them bad ratings, and it could affect the time it takes to tenderize the meat. Remember, it will eventually tenderize - it just takes a long time. Think about a sous vide, and how long that takes, but it eventually does it at low temps!

 

[pictonguy]

Low is generally around 200 Fahrenheit, good for reheats or keeping things warm but not for any actually cooking of a 3lb piece of meat in a reasonable amount of time. imo.

 

[medtran49]

Meat fibers have to reach a certain temperature before they start to break down, which is 160 F to 170 F for beef and pork cuts high in collagen. I have no idea what the low temperature setting is on a cockpot because I don't use one. However, if the meat never gets to the temperature noted above, it will never breakdown and tenderize regardless of how long you cook it.

 

[BAPyessir6]

My dad also had this same question, but he had a pork loin that he cooked on high that always turned out tough in the slow cooker. I just told him (the slow cooker is old) that the slow cooker probably didn't get hot enough. He puts like a 4.5 pound loin in, let's it go for 3-4 hours, no water, and it's "always chewy" according to him. Was this an accurate assessment of me?

I told him to switch to the oven for now, and he's braising it as I speak.

Or is he just not cooking it long enough in the slow cooker?

 

[jennyema]

My dad also had this same question, but he had a pork loin that he cooked on high that always turned out tough in the slow cooker. I just told him (the slow cooker is old) that the slow cooker probably didn't get hot enough. He puts like a 4.5 pound loin in, let's it go for 3-4 hours, no water, and it's "always chewy" according to him. Was this an accurate assessment of me?

I told him to switch to the oven for now, and he's braising it as I speak.

Or is he just not cooking it long enough in the slow cooker?

A crockpot isn’t an oven for dry roasting. It’s meant to be used with liquid. Set to high, they usually get to only around 300.

Pork loin is very lean and needs pretty high dry heat to stay tender. Like 375 or even higher. Also, it needs to be pulled around 140 to be tender and juicy.

 

[BAPyessir6]

A crockpot isn’t an oven for dry roasting. It’s meant to be used with liquid. Set to high, they usually get to only around 300.

Pork loin is very lean and needs pretty high dry heat to stay tender. Like 375 or even higher. Also, it needs to be pulled around 140 to be tender and juicy.

Ahh, because there's no collegian for it to break down and get "tender" as it's very lean. (As opposed to a chuck). I didn't think of that.

 

[caseydog]

The temperatures in the crock pot set to LOW are not hot enough to break down the connective fibers.

I completely agree with Andy. It is both a time and temperature thing. If you set your slow cooker to low, you need to cook for a much longer time.

Forget time. Your roast is done when you can slide a skewer or small knife through it and it slides right through. That will happen when it happens.

You didn't wait long enough at that temperature to fully render that fat, IMO.

CD

 

[Andy M.]

This uncertainty with temperatures and when things will actually be done is why I don't use a slow cooker. (Except to keep food warm at a buffet table)

 

[dragnlaw]

I love my slow cooker and never have had a fail (other than back in the 60's). But I follow recipes. I don't just dump and hope.

 

[dcSaute]

there is another aspect to slow cookers . . . .

the original designs were revised under threat from 'Federal regulations'
seems the idea of 'low' was unacceptable to FDA types, who found that putting a frozen chicken in a CrockPot on 'low' resulted in the chicken being too long in 'the danger zone'
not sure how many people put a frozen chicken in the slow cooker, but . . .

today's 'low' is not your grandfather's CrockPot. this basically throws off the cooking times/etc/recipes from 'old sources' -

given such appliance have very long half-lives, it is not advisable to make assumptions about the power/leat/temperature levels of any other given "slow cooker"

the details were once upon a time available at an industry/association web site, but have been moved behind a paywall.

 

[dragnlaw]

I chucked my original "Crock Pot" centuries ago. I believe I mentioned somewhere my first attempt with it back in the 60's - the meat cooked nicely... the vegies did not.,, go figure! Tried it twice and never again.
My Cuisinart 'slow cooker' I love. From searing to simmering to keep warm. I have a small 2 quart one that has a high and low but even the low is pretty hot (bubbling).

Edit:
I have had a lot of success with the Slow Cooker Gourmet.

 

[caseydog]

This uncertainty with temperatures and when things will actually be done is why I don't use a slow cooker. (Except to keep food warm at a buffet table)

Same with me. I have a small one to keep queso dip hot at one of my gala party events.

I never cook with one. A cast iron Dutch oven in the oven gives me a precise temperature.

CD

 

[dragnlaw]

You have thermometers for your meats? Did it never occur to you to shove it into the meat of a slow cooker?

 

[BAPyessir6]

You have thermometers for your meats? Did it never occur to you to shove it into the meat of a slow cooker?

My dad actually just bought a probe thermometer cause I recommended it to help him cook stuff like this. (He's great at grilling as he's done that 30-ish years but other stuff not as much). He roasted the pork like I told him and was bragging to everyone about how he "followed Brianna's recipe (me!) and how tender and juicy it turned out" etc. I'm super happy.

Also he checked on the temp of the slow cooker he has/uses and apparently the cooker, on high, only gets to 160F.

Also this reminds me of a story my best friend's roommate had. She threw stuff into a crockpot before work (chicken legs, some water, BBQ sauce, etc) and came home after an 8 hour shift to find the chicken BLACK on the outside and raw inside. Slow cooker are strange! I wonder why there isn't some level of consistency/standardization?

 

[dragnlaw]

Also he checked on the temp of the slow cooker he has/uses and apparently the cooker, on high, only gets to 160F.

Oh My - get rid of it! (IMHO) Or use only for keeping dips warm or something like that. As Andy and casey do.

Slow cooker are strange! I wonder why there isn't some level of consistency/standardization?

I think you will find that the newer ones do. But go with names you know. Test it right away and if not satisfactory send it back or chuck it out!
By which I mean, be sure to know before purchase if you can return it if not satisfactory.