Pot Roast Coming Out Too Dry With Crock Pot - Why? | AnandTech Forums

Search

Everywhere Threads This forum This thread Search titles only By: Search Advanced search… Everywhere Threads This forum This thread Search titles only By: Search Advanced… Log in Register

Search

Everywhere Threads This forum This thread Search titles only By: Search Advanced search… Everywhere Threads This forum This thread Search titles only By: Search Advanced… Toggle sidebar Toggle sidebar Menu Install the app Install

• Home
• Featured
• Forums Trending Search forums
• What's new New posts Latest activity

Pot roast coming out too dry with crock pot - why?

• Thread starter fuzzybabybunny
• Start date Nov 22, 2011

Toggle sidebar Toggle sidebar

• Home
• Forums
• Social
• OT Discussion Club

You are using an out of date browser. It may not display this or other websites correctly.You should upgrade or use an alternative browser.

• 1
• 2
• 3

Next 1 of 3

Go to page

Go Next Last

fuzzybabybunny

Moderator<br>Digital & Video Cameras

Moderator Jan 2, 2006 10,455 35 91 I'm using a nice and fatty beef chuck roast and a Crock Pot set on low. I put maybe half an inch or an inch of water into it, mix with french onion soup mix, and add the meat. It's nice and tender and covered in liquid after cooking for 12 hours or so on low, but when I put it on a plate (exposing it to air) and in my mouth the meat just feels dry. Like the juice has been cooked out of it. Just wanted to confirm - am I cooking for too long then? I was always under the impression that the longer I slow cook the better, but is it possible to cook for so long at low heat that the juice still gets cooked out?

guyver01

Lifer

Sep 25, 2000 22,135 5 61

fuzzybabybunny said: It's nice and tender and covered in liquid after cooking for 12 hours or so on low, but when I put it on a plate (exposing it to air) and in my mouth the meat just feels dry. Like the juice has been cooked out of it. Click to expand...

look up the term OVERCOOKED

busydude

Diamond Member

Feb 5, 2010 8,793 5 76 Posting in a fbb thread.

waggy

No Lifer

Dec 14, 2000 68,143 10 81

fuzzybabybunny said: I'm using a nice and fatty beef chuck roast and a Crock Pot set on low. I put maybe half an inch or an inch of water into it, mix with french onion soup mix, and add the meat. It's nice and tender and covered in liquid after cooking for 12 hours or so on low, but when I put it on a plate (exposing it to air) and in my mouth the meat just feels dry. Like the juice has been cooked out of it. Just wanted to confirm - am I cooking for too long then? I was always under the impression that the longer I slow cook the better, but is it possible to cook for so long at low heat that the juice still gets cooked out? Click to expand...

hmm 12 hours on low (if it was on low) shouldnt overcook it to bad. hell i have done it about that long and never a problem. S

spidey07

No Lifer

Aug 4, 2000 65,469 5 76 Wrong cut. You want lots of connective tissue, rump roast. 12 hours is a little too long.

Ns1

No Lifer

Jun 17, 2001 55,420 1,600 126

guyver01 said: look up the term OVERCOOKED Click to expand...

I've looked up a few recipes and they all call for 8-12 hour cooking times

1/2 cup water Cook on low for 7-9 hours. Click to expand...

1 cup water Cover and cook on low setting for 8 to 10 hours. Click to expand...

1 1/4 cups water Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. Click to expand...

OP, I say it's because you're using shitty chuck roast and not awesome short rib

fuzzybabybunny

Moderator<br>Digital & Video Cameras

Moderator Jan 2, 2006 10,455 35 91

waggy said: hmm 12 hours on low (if it was on low) shouldnt overcook it to bad. hell i have done it about that long and never a problem. Click to expand...

Hmmmm.... the research that's done seem to indicate that roasts should go for 7-8hrs on low, but also that more modern crock pots actually get too hot on low? People have said they put it on low but still cook shorter that recommended because "low" nowadays is higher than "low" from earlier Crock Pots.

fuzzybabybunny

Moderator<br>Digital & Video Cameras

Moderator Jan 2, 2006 10,455 35 91

spidey07 said: Wrong cut. You want lots of connective tissue, rump roast. 12 hours is a little too long. Click to expand...

I thought chuck and shoulder cuts were the defacto standard? Obviously avoid cuts with little connective tissue / fat. S

Spoooon

Lifer

Mar 3, 2000 11,563 203 106 We usually do 8 hours for ours. Add in lots of vegetables and potatoes, red wine, stock, and seasoning. S

spidey07

No Lifer

Aug 4, 2000 65,469 5 76

fuzzybabybunny said: I thought chuck and shoulder cuts were the defacto standard? Obviously avoid cuts with little connective tissue / fat. Click to expand...

They'll work, but you need to be mindful of not overcooking. Is it boiling on low, or just steaming? If it's dry there's only one reason - overcooked or not enough tissue.

Fritzo

Lifer

Jan 3, 2001 41,920 2,162 126 I always cover my pot roasts about 2/3s of the way with water and put some beef base in with the water. Lots of awesome gravy that way and it never gets dry.

Bateluer

Lifer

Jun 23, 2001 27,730 8 0 Hmm, I just slow cooked some pork with carrots and potatoes last weekend. Came out alright, and I cooked it for probably 14 hours. It was a little bland, but I chalk that up to my using next to no seasonings.

silverpig

Lifer

Jul 29, 2001 27,703 12 81 Do you know what temperature it was at?

IronWing

No Lifer

Jul 20, 2001 73,686 35,520 136 The soup mix is sapping moisture out of the meat. Also, you don't need to add any liquid at all. Just put the roast (chuck is fine for this) in the crockpot with salt and black pepper and cook for four-five hours on high. H

Howard

Lifer

Oct 14, 1999 47,986 11 81

IronWing said: The soup mix is sapping moisture out of the meat. Also, you don't need to add any liquid at all. Just put the roast (chuck is fine for this) in the crockpot with salt and black pepper and cook for four-five hours on high. Click to expand...

Last edited: Nov 22, 2011

ElFenix

Elite Member

Super Moderator Mar 20, 2000 102,407 8,595 126

Howard said: Click to expand...

good to see a proper confused smiley it should create plenty of its own juices. Last edited: Nov 22, 2011 B

BladeVenom

Lifer

Jun 2, 2005 13,365 16 0

Fritzo said: I always cover my pot roasts about 2/3s of the way with water and put some beef base in with the water. Lots of awesome gravy that way and it never gets dry. Click to expand...

When you cook out all the collagen and fat it kind of has a dry texture to it, even though if it still has water.

waggy

No Lifer

Dec 14, 2000 68,143 10 81

spidey07 said: Wrong cut. You want lots of connective tissue, rump roast. 12 hours is a little too long. Click to expand...

12 hours on low and a decent cut of meat (really why buy shitty meat?) is not to long. i have done it and it has been fine. i suspect she had it on high not low..or teh crock pot err sucks T

tfinch2

Lifer

Feb 3, 2004 22,114 1 0 12 hours? Geez. I usually do 4-5 hours with no water on low for a 1.5-2 lb roast, and it's never dry.

DAPUNISHER

Super Moderator CPU Forum Mod and Elite Member

Super Moderator Aug 22, 2001 32,462 33,494 146

Spoooon said: We usually do 8 hours for ours. Add in lots of vegetables and potatoes, red wine, stock, and seasoning. Click to expand...

Yum. But, if you can (not at work or something) it is better to put the veggies in later, so you can have them crisp tender.

Fritzo

Lifer

Jan 3, 2001 41,920 2,162 126

BladeVenom said: When you cook out all the collagen and fat it kind of has a dry texture to it, even though if it still has water. Click to expand...

Melting the collagen makes it stringy. The water method has been tried and true for 25 years now. Looks similar to this when it's done:

Leros

Lifer

Jul 11, 2004 21,867 7 81 I usually put in a half cup of beef broth, and cook for 8-12 hours. I've never had anything but moist roast.

IronWing

No Lifer

Jul 20, 2001 73,686 35,520 136

Howard said: Click to expand...

Try it.

Texashiker

Lifer

Dec 18, 2010 18,811 198 106

spidey07 said: 12 hours is a little too long. Click to expand...

My wife cooks our roast for up to 18 hours, and its just fine. OP, my wife keeps her roast covered in water the whole time, and after 18 hours on low its as juicy and tender as can be. B

blackdogdeek

Lifer

Mar 14, 2003 14,453 10 81 and now i want to make a roast.

• 1
• 2
• 3

Next 1 of 3

Go to page

Go Next Last You must log in or register to reply here. Share: Facebook X (Twitter) Reddit Tumblr WhatsApp Email Share Link

TRENDING THREADS

• DiscussionZen 5 Speculation (EPYC Turin and Strix Point/Granite Ridge - Ryzen 9000)
  • Started by DisEnchantment
  • Sep 29, 2022
  • Replies: 25K
  CPUs and Overclocking
• T DiscussionIntel Meteor, Arrow, Lunar & Panther Lakes + WCL Discussion Threads
  • Started by Tigerick
  • Aug 22, 2022
  • Replies: 24K
  CPUs and Overclocking
• DiscussionIntel current and future Lakes & Rapids thread
  • Started by TheF34RChannel
  • Jun 18, 2017
  • Replies: 23K
  CPUs and Overclocking
• DiscussionApple Silicon SoC thread
  • Started by Eug
  • Nov 10, 2020
  • Replies: 11K
  CPUs and Overclocking
• QuestionZen 6 Speculation Thread
  • Started by IronLynx
  • May 22, 2024
  • Replies: 9K
  CPUs and Overclocking

COMPANY AnandTech is part of Future plc, an international media group and leading digital publisher. Visit our corporate site. © Future Publishing Limited Quay House, The Ambury, Bath BA1 1UA. All rights reserved. England and Wales company registration number 2008885. RESOURCES

• Advertising
• Cookies Policies
• Privacy
• Term & Conditions

FOLLOW Facebook Twitter Top Bottom

• This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register. By continuing to use this site, you are consenting to our use of cookies. Accept Learn more…