Have a ? similiar to one I have asked before...you all said to cook my roast in the crock pot for a juciy and?

Question

fall apart goodness...well, i cooked it on low and it was still dry and tuff...so I am guessing that I didnt use enough water or broth?? Is that it? My family really loves roast and I want this to turn out...HELP...the Roast is about 3 lbs...so how much liquid and how long on low???

Answer 1

When I cook pot roast, I use a 3-4 lb roast. I cook it on low for about 9 hours. -- The cooking time, for me, varies depending on how long i'm going to be out of the house! I usually put the roast in frozen, and add about 1 cup of water, along with whatever seasonings and veggies I'm going to use. If I'm cooking a defrosted roast, I add about 1/2c to 1c additional water.

Answer 2

When I cook a pot roast in the crock pot I don't add any water to it. I put the roast on the bottom of the pot, then I put 1/2 of an packet of onion soup mix (like Liptons or whatever). Then I put peeled carrots and potatoes on top of that, and top it with the other 1/2 of the packet of the soup. The carrots have water in them and that seems to be enough! I always have juice at the bottom of the crock pot to make gravy with. When I have added water it just seems like the roast is boiling in it (even on low) and I didn't like the idea of boiled meat! Perhaps you used a super lean cut of meat the last time and that's why it was so dry and tough? Try to get a roast with a little marbleing, it adds so much to the flavor! As for how long to cook it-- the crock pot instruction book should tell you how long on low or high to cook a certain weight roast. I always do mine on low, I'm gone all day- I put it in in the morning before work and when I return about 9 hours later, it's done! Good luck!!

Answer 3

Hi

The first thing that comes to my mind is you may be using too high of a quality of roast. Get a very cheap cut of roast and try it again. A 1/4 cup of water for a 3lb roast should do. You might add some onions and carrots on the bottom and some potatoes on top or sides. These added veggies will give you more water and make a nice broth, suitable for making gravy out of it.

More expensive roasts tend to be dry if cooked long and low. So in this case, cheaper is better.

Answer 4

This is my personal no-fail roast recipe........liberally salt and pepper roast, wrap in aluminum foil, poke a couple of small holes in the bottom of the foil for the fat to drain out, then set on top of three or four rolled up balls of foil set in the bottom of a crockpot. Cook on low for 8 to 10 hours. I do this because I don't like "boiled meat" so I don't add any broth or liquid and the fat drains away. The texture comes out very moist and tender, more like a roast done in an oven. Very yummy. A friend swears by pour a can of cream of mushroom condensed soup mixed with a little milk over a roast in the crockpot and cooking 8 to 10 hours on low. If you are still getting a tough roast, my guess is the cut of meat you are using or possibly your crockpot is malfunctioning. Good Luck :)

Answer 5

I always cook my roast in a crock pot I have a large one and I normally put about 8 cups of water in it and let it cook on low for about 24 hours ocasionally checking it and spooning the broth over the top I also add several bullion cubes ( beef ) to it to give the broth and roast better flavor and every roast I have made this way has turned out so moist and tender that it falls apart pretty muchh as you try to lift it out of the pot
Note- I use chuck roast as my choice of meat

Answer 6

I cook my roast on top of the stove with a lid.First you season it real good with salt, pepper, lots of garlic powder and any kind of season all or Tony Chacheries.Brown it in 2 tblsp of grease in a large skillet(Cast iron if you have one) After you brown it on both sides add water til it is almost even with the top of the roast.Add 2 Lipton onion soup mix packages.Bring to a boil and then cove with lid and turn heat down to a simmer.About every hour turn the roast over and if the water level is getting low add more water.About an hour to an hour 1/2 add 1 can of cream of mushroom soup, potatoes, and carrots.As long as you keep the water level about half way to the roast it should be fine.Everybody who has tried my roast says it's the best.I have to admit it is good.My favorite thing I cook.Good luck and if you have any questions just e-mail me.

Answer 7

When I cook a roast I put it in the oven on about 300 for several hours, and here is my trick i put a packaged brown gravy mix in there with the potatoes and onions and carrots along with an extra 1/2 cup of water. Good Luck. I will cook it for like 3 or 4 hours.
ps keep checking the level of the liquid, if it looks low then add more, also keep it covered with foil!

Answer 8

Brown it on all sides in a frying pan. This is more for appearance than anything, but it is important.

Put the roast in the crock pot with just enough liquid to cover. Check the seasoning. Salt is important, and the flavor of your cooking liquid is VERY important.

Simmer gently for 4 hours. If you want veg (onions, taters, carrots, etc.), add them in the last 45 minutes and kick up the heat (unless you like veggie mush).

I like to let my roast rest OUT of the pot, and allow the fat to rise and be skimmed off before thickening. You can then reheat the meat and fiddle with the final seasonings...

Best wishes!

Answer 9

Beef Roast in Slow Cooker
From: Jean M., Michigan


Ingredients:

6 small red potatoes
3 carrots peeled and cut into 1" chunks
1 onion, quartered
2 1/2 lb. boneless beef chuck roast
1 can Campbell's® Condensed Golden Mushroom Soup
1 can Campbell's® Condensed Cream of Celery Soup
1/2 soup can water

Directions:

Place potatoes, carrots and onion in 3 1/2-qt. slow cooker. Top with beef. Mix soups and water and pour over all.

Cover and cook on LOW 10 to 12 hr.*

TIP: * Or on HIGH 5 to 6 hr.

Answer 10

What kind of roast are you using? It could be the cut of meat that's giving you these results. I use a sirloin roast or a tri-tip. A little more expensive, but guaranteed good.

6-8 hours on low, seasoned to taste with about 2 cups of water. I mix beef base with my water to help flavor the meat. Salt, pepper, fresh garlic and onion as well.