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by KRANKY on June 20th, 2009

KRANKY

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When I cook a pot roast in my slow cooker, it always seems to be a little tough even after several hours of cooking. I cook on hi for about 2.5 hours then on low for about 3 hours. What could I do to get it more tender?

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Answers. 8 helpful answers below.

  • by Bluemuun on June 20th, 2009

    Bluemuun

    I cook mine on low for 6hrs. I put onion soup mix and water about 1/2 way over the roast. I also put in carrots, potatoes and sometimes cabbage. YUMMY!

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    2 comments | Post one | Permalink

  • by Piggle on June 21st, 2009

    Piggle

    Never cook it on high if you want tender - slow and low is the way to go ;0)

    No comments. Post one | Permalink

  • by bagicide stayed 10 months too long on June 21st, 2009

    bagicide stayed 10 months too long

    Cook it longer. If it is a chuck, I usually cook it on high for eight hours. I sear it well in a skillet on both side and put it in the pot in the morning and let it simmer all day.

    No comments. Post one | Permalink

  • by lovestocook on June 21st, 2009

    lovestocook

    Braise it 1st and then cook it way longer than you are. I cook a 4lb pot roast in the slow cooker on low for 6-7 hours and my cookbook says on high for 3-4 hours. I have found everything is more tender when cooked on low.

    No comments. Post one | Permalink

  • by Mephistopheles on June 20th, 2009

    Mephistopheles

    Try boiling it for a while to tenderize it before you put it in the slow cooker

    1 comment | Post one | Permalink

  • by Bowen on June 20th, 2009

    Bowen

    Cover it 2/3 of the way with beef stock.

    1 comment | Post one | Permalink

  • by Go know thyself is THE RED QUEEN on June 20th, 2009

    Go know thyself is THE RED QUEEN

    THe trick is finding the best temprature for breaking down the connective tissues without killing it.


    I braise mine... Never bake.


    And it really should be eaten right out of the braising liquid.

    3 comments | Post one | Permalink

  • by Shemarq the Wamama on June 20th, 2009

    Shemarq the Wamama

    Braise it first in a pan to seal in the juices, then cook it at a lower temperature.

    1 comment | Post one | Permalink

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