I am a bit confused. Every description of this recipe makes it sound like this should be so easy! But its been going for about 8 hours now and it is rather tough to pull a part.
I have two ideas. Possibly I seared it a bit too heavily in the pan first? I also seared it without salt and pepper accidentally but I did score it and insert garlic.
The other idea is perhaps my possible cooker pros "low" is not the right setting here?
Perhaps I put too much water? Or adding a cup of wine did not help?
Any ideas on how to salvage this?
by kierumcak
7 Comments
You might have just had the slow cooker overfilled. Leave it on low another 4 hours see what happens. Give it a stir first
What kind of beef did you buy?
Just keep letting it cook. Roasts take 10-12 hours in my experience, especially if you open the lid to stir or the roast is bigger than what the recipe used
Did you open it during the cook at all
Crank the cooker to high for a few hours. You want a steady internal temp of 190-200 degrees Fahrenheit for proper shredded beef. Less than that, and the connective fibers will remain intact.
It’s not done yet.
It’s done when it shreds easy. Not time, not temperature. I’ve had (pork, mostly) cooks range from shredding at 195 to 205.
What cut of beef are you using? Sirloin, or top/bottom round, or something like that is not going to shred. Hopefully you used chuck or brisket.