how can i stop meat going dry when using a slow cooker?

Question

we have tried sealing the meat by flash frying but after it has been in the slow cooker the meat is always dry

Answer 1

I love my slow cooker. Don't fry the meat, you don't even need to brown it first although some recipes will recommend that. You must have some sort of liquid in there with the meat. Water will work, but chicken or beef broth is better, or barbecue sauce. Or you can make up your own marinade or sauce.
Keep the lid on, and ideally cook on low for a long period of time rather than high for a short period of time. Although both methods work, 'low n slow' is better for super tender meat. It's a great way to cook less tender cuts of beef, which are cheaper if you're trying to budget.

If you like barbecued beef, here's an awesome recipe from Taste of Home magazine, by Marie Basinger of Connellsville, Pennsylvania .
I don't cut the meat in half nor do I brown it, and it turns out just fine. You can use other cuts of beef besides rump roast, in fact I've used venison and it is delicious. You could also use pork. I use a bouillon cube instead of the granules. I add hot sauce or cayenne pepper to give it a bit more heat. Obviously you can serve the meat on any type of rolls you like. It's also good served over rice or mashed potatoes.

Ingredients:

* 3/4 cup cola
* 1/4 cup Worcestershire sauce
* 2 garlic cloves, minced
* 1 tablespoon white vinegar
* 1 teaspoon reduced-sodium beef bouillon granules
* 1/2 teaspoon chili powder
* 1/2 teaspoon ground mustard
* 1/4 teaspoon cayenne pepper
* 1 boneless beef rump roast (2 pounds)
* 2 teaspoons canola oil
* 2 medium onion, chopped
* 1/2 cup ketchup
* 8 kaiser rolls


SERVINGS 8
CATEGORY Lower Fat
METHOD Slow Cooker
PREP 30 min.
COOK 495 min.
TOTAL 525 min.


DIRECTIONS



In a 4-cup measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker. In a small saucepan, combine ketchup and reserved cola mixture; heat through. Pour over meat mixture and heat through. Serve on rolls. Yield: 8 servings.

Answer 2

I have never used "flash frying" BEFORE putting my meat in the slow cooker--there's no need. The slow cooker, generally, does a nice job of tenderizing the meat all by itself provided there is enough liquid to start with (1/2" or more), the lid is secure so not much (if any) steam can escape, and the meat is not allowed to over-cook. Cooking on LOW for longer is better than cooking on HIGH for a shorter period, if you want to tenderize the meat. Also, removing the lid during the cooking process slows the cook time by a whopping 15 mins.

Answer 3

Hi i use a slow cooker as well and what i find is the meat has to be sitting in a liquid of some sort anything will do but the best thing is wine and it wont dry it out it will make it go moist and tender, mine does!

Answer 4

Never take the lid off during cooking which allows steam to escape. I have never had this problem of dry meat in a slow cooker...try always cooking it in a sauce of some kind. Heat the sauce before you put it in. Google "slow cooker recipes" for more advice.

Answer 5

Do you follow a proper recipe, as it shouldn't go dry, mine doesn't. I usually do stews or casseroles in the slow cooker and they require at least 1/2 pint of stock. Their are many good recipes on www.about.com/crockpot/recipes.

Answer 6

Use meat with fat in it lean meat does not do well during slow cooking generally , but a can of plum tomatoes can held tenderise the meat

Answer 7

Add 1 cup yogurt +1 tbs extra oil

Answer 8

Try adding White or Red wine or maybe a bit of gravy or stock, something for it to absorb basically!

Answer 9

Mine never go dry, I always add a inch or so of water in the bottom........

It must help

Answer 10

add about half an inch of water this will keep your meat moist