Thursday, October 6, 2011

Moist Methods, Un-Moist Results

I had this trouble before... I seared some round steak then cooked it in the crock pot, according to a couple of different recipes.  Lots of sauce and moist vegetables, but the meat pieces were SO DRY.  I wondered if I may have seared it too long?  I wasn't sure and just avoided the crock pot after that.



Jump to this Sunday when I had the craving for pot roast.  I bought 2 chuck roasts, each about 3 inches thick.  I browned the outsides, then slow-cooked them in liquid, sealed in a pot with a lid, for approximately 3 hours.  





I added potatoes, carrots, onions, garlic, and beets and continued cooking it until the veggies were done.  I removed the meat to divide it into serving sizes... One of the roasts was 'OK,' but the other was dry.  It helped that I made gravy out of the remaining liquid, but I didn't want it to be required in order to swallow the meat!


Pot roast and crock pot meals are supposed to be "fool proof" and great choices for beginning, or even non cooks.  So is it me?  The meats I've chosen? Both?
Posted by RHome410
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laxsupermom's avatar

laxsupermom · 705 weeks ago

To be honest, I have no idea what the problem is. Leaving a chuck roast in the crockpot all day is a sure fire way of having fall apart meat. What temp were you at? I like really low and really slow for most roasts.

Searing too long might also have been a problem. I like a screaming hot skillet and not crowding the pan for a good quick sear. Hopefully you'll get more input from some of the more experienced meat cooks.
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Jane F's avatar

Jane F · 705 weeks ago

Most definitely not you. It's the meat. Chuck is my preference for braising. I know they have to sell round but I've never found it to be very good unless it's first larded with pork fat (which kinda defeats the leanness) and cooked to death in red wine until falling apart. I think it's better ground, honestly.

When your blog launched I immediately thought "great minds" when I saw the stew meat. I've got guests coming next weekend and spent some time perusing lamb stew recipes. Hopefully I won't need to beat the know-it-all butcher into submission to get the meat cut the way I want it. Going with flageolet beans and spinach plus some local potatoes I think.

Jane
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RHome410 71p · 705 weeks ago

Well, then...Maybe I won't give up. :-)
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Nclakehouse · 705 weeks ago

Sometimes it's the crockpot. I find that the newer models cook at a MUCH higher temperature than the ones from many years ago. It's probably meant to provide safety from food poisoning (bacteria just loves warm moist conditions), but honestly, some of the crockpots just get too hot even on low. You might check the temperature somehow and see if that is what is happening. If so, you'd be better off oven braising with the lid on a big dutch oven, since we know your new ovens do such a great job maintaining a constant temperature. Just a thought....
1 reply · active 705 weeks ago
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RHome410 71p · 705 weeks ago

Oh, good idea. I don't think I've ever done that, but somehow, the idea appeals to me more than using the crockpot.

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