BAPyessir6
Senior Cook
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.
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.