I made the italian beef recipe again on Monday. I used piece of bottom round (just under 5 pounds) for it and it cooked in the crockpot for about 9 hours before I shredded it. Another couple after shredding and it was not tough or dry.
I made the italian beef recipe again on Monday. I used piece of bottom round (just under 5 pounds) for it and it cooked in the crockpot for about 9 hours before I shredded it. Another couple after shredding and it was not tough or dry.
Ok, so I make the chuck roast, and I've cooked it on Low for 10 or so hours, tough. Cooked on High for 10 or so hours. Tough. Am I adding too much water? Is that possible?? They used to be so good, and I don't know what's wrong anymore! Thank you!
Well if it's any consolation to you, my pot roast of yesterday is not edible! I paid $20 for 4 pounds of beef brisket (not corned), put it into slow cooker with wine and spices and herbs, cooked for 5 hours on low, then let it sit overnight. Next morning: tough as shoe-leather (not that I've ever eaten shoe leather, just imagining....)
So, I dumpbed all the wine out, and replaced it with some stewed tomatoes I had in freezer. Cooked it another 6 hours today. It's still not chewable!!! I can't believe it.
So if misery likes company, let's commiserate.
10 hours is going to render ANY cut tough, and dry as a dessert. . .even if it was cooked covered in liquid. Chuck is really lean, the cooking process should stop as soon as it is tender, and the carry over cooking will help it finish to fork tender.
TATTRAT said:10 hours is going to render ANY cut tough, and dry as a dessert. . .even if it was cooked covered in liquid. Chuck is really lean, the cooking process should stop as soon as it is tender, and the carry over cooking will help it finish to fork tender.
+1Chuck is actually not lean at all...full of fat and connective tissue....a low braise for a 3-4 poud Chuck roast...low and slow...should take about 3-4 hrs....I like to let it get to room temp in it's braising liquid...allows the roast to re-absorb the juice....wrap the roast separate from liquids....now 10 hrs is crazy.....no going back.....once over-boiled...just a rock....no worries...next time you'll see it will be great! Good Luck!!!!