Dry slow cooker pot roast. HELP!

nina007 · #1 (**permalink**) June 13th, 2007, 11:29 AM

I've looked at a 101 pot roast recipes. The questions I need answered the most I can't find.
Question # 1- Do you put pot roast in crock pot frozen or thawed?

Question #2-do liquids have to be over pot roast in order for it not to dry out?

I bought a shoulder roast, thawed it and had to cut it up in order to fit in crock pot. I put veggies on the bottom and used 2 cans of mushroom soup and onion soup mix and 3/4 cups of water as recipe instructed. Cooked on low for 9 hrs. My roast came out dry as a desert. =( Please if you can give me very specific instructions on how to make a tender juicy roast!

Thanks!

Kitchen Witch · #2 (**permalink**) June 13th, 2007, 03:42 PM

nina - sorry to hear of your roast being dry!

It doesn't matter if your roast is frozen or not - that should not effect the finished dish!

I always rinse my roast (I rinse/wash everything) and if frozen I still run it under water and then place in the crockpot with just a bit of (olive) oil; season and set the control to low or high, cover and let it cook. I do turn my roast throughout the cooking process and I always have "pan juices" in my crockpot. It's always fork-tender, and flavorful - not dry.

Now I don't know what kind of a crockpot you are using - my 6-qt. cooks much faster than my 3 1/2-qt. crockpots. Even if cooked on high - I have no trouble.

I usually don't add the soup/water combo until the last hour or so of cooking - it's just the way I do it.

Other than the quickie rinse and the bit of oil I give the roast - I don't add any water to it. Frozen meats tend to give off enough liquid - sometimes more than I want and I scoop out the excess, place in a bowl and refrigerate until its time to make gravy. I like to make my gravy in a skillet using the drippings from the crockpot - another preference that I have.

Weapon X · #3 (**permalink**) June 14th, 2007, 05:43 PM

I too have had issues with dry roasts in a CP.
I tend to use the high setting for 5 - 6 hrs and while the veggies are cooked great and there are juices the roast still comes out dry and a bit tough.

I have a question.......would cooking longer make it drier???? or will it help in tenderness and drieness.

I've done chicken and it turns out OK........and pork which comes out fabulous.
My only problems are with beef roasts.........

Kitchen Witch · #4 (**permalink**) June 14th, 2007, 05:59 PM

Okay - let's first find out what types of meat you are using. For instance - sirloin roast does not have enough fat! A lean cut like that doesn't have enough connective tissue to break down during the cooking process which keeps the meat moister. Try chuck - that should do it.

Also - there is a chance that you cooked the meat too long. Cooking it too long will dry it out - it will still be tender - but DRY!

Kitchen Witch · #5 (**permalink**) June 14th, 2007, 06:05 PM

Also - many of the crockpot recipes that are out there were written a long time ago - when crockpots/slow cookers first came out. Since then the cook times have shortened - different heating mechanisms. But the recipes have not been changed. So you need to watch your roast and when it's done - it's done!

Another trick - try dredging your cut of meat in flour - that will help to seal in the juices. But if you overcook it - it won't do you much good.

Also - try browning the meat first to see if that helps.

Remember - marbled meat is best and adding liquid can boil your meat and that can toughten it too.

Weapon X · #6 (**permalink**) June 14th, 2007, 06:08 PM

It's been a while but if I recall it was a chuck roast.
I had it on a bed of potatoes and carrots and I added a bit of beef broth.
Although it was well cooked it was rubbery and a bit dry.
I was very surprised because I had always thought SCs were flawless and whatever you made in was moist and succulent......

I'd always read that rule of thumb was on high 5 - 6 hrs did the trick and on low 10 - 12.

I've been cooking pork more lately since that always comes out good.

Now will the size of the cooker really matter?
I have 2.........one keeps the meat well confined while my larger one has lots of space around the roast.

Kitchen Witch · #7 (**permalink**) June 14th, 2007, 06:16 PM

Size won't matter - I have 3 different sizes to suite whatever I am making. The rule of thumb for cook times - is an old one. Slow cookers are cooking much faster these days. I still have an "original" from 1969/1970 and it's a relic that takes that much time to cook. My 6-qt. one was purchased 4 years ago and I find that it cooks much faster!

You may want to change your cook times to high 3 - 4 hours and low 7 - 8 hours. It's hard for me to judge without seeing the meat cut, size, etc.

I don't leave my crockpot on while I am not home - I am here to watch it so when it's done - it's done. It's much harder for those that cook while they are working out of the home all day.

Be careful of the liquids - they will boil your meat - and that will dry it out. When I "collect" too much liquid from a cut (or a frozen roast), I scoop it out and place it in a bowl - place in the fridge. Then I use that plus the pan juices to make gravy - but I so that in a skillet instead of the crockpot.

dabo · #8 (**permalink**) June 27th, 2007, 04:19 AM

Thank you guys, I have the same problems and just thought it was me. I just put the darn thing away with the other kitchen devices that collect dust. I have always had much better luck with my old enamel roasting pan and the oven. Maybe I will pull the CP out and try again.

Kitchen Witch · #9 (**permalink**) June 27th, 2007, 07:20 AM

Quote:

Originally Posted by dabo

Thank you guys, I have the same problems and just thought it was me. I just put the darn thing away with the other kitchen devices that collect dust. I have always had much better luck with my old enamel roasting pan and the oven. Maybe I will pull the CP out and try again.

I hope it works well for you. When crockpots first came out they were great for the working family - a hot meal with no tending to - assemble, plug in and let it cook. That is one thing I wouldn't do - maybe it's the fear of a fire - leaving the house with an electrical appliance going more than 8 hours bothers me.

The newer ones do cook faster - and it sounds cruel to say this - but in my family it has always been (regardless of what you were cooking or baking) it's done when it's done! And crockpot cooking is really no different than stove top or oven cooking - you still need to watch it.

Some dishes I prefer in the oven or stove top compared to the crockpot - it's all a matter of personal taste. And those enamel roasting pans work well with so many dishes!

But in this heat and humidity - it (crockpot) still makes a great meal without heating up the kitchen.

rcav · #10 (**permalink**) June 27th, 2007, 12:02 PM

The only time I had issue with food drying out was when one of the children played peek-a-boo with dinner and did not put the lid back on right, and steam escaped.

Kitchen Witch · #11 (**permalink**) June 27th, 2007, 12:52 PM

Quote:

Originally Posted by rcav

The only time I had issue with food drying out was when one of the children played peek-a-boo with dinner and did not put the lid back on right, and steam escaped.

I don't think it was funny at the time - but to hear the story does make me chuckle!

Let me share this one:
A friend of mine put a beautiful large (and expensive) roast in her 6-qt. crockpot (for a dinner with guests) and went to work thinking that she could make her potatoes, gravy and veggies when she got home and place refrigerated biscuits in the oven for a good meal.

When she got home - the crockpot was plugged in - but she never turned on the temp control! One spoiled roast for the trash and company was taken out to dinner!