Attempt number 5 at beef stew this autumn hopefully this one won’t be tough as boots 😂 carrots and potatoes are hidden in there I promise. Only using ~300ml liquid this time as maybe the 600ml is what is making it tough I don’t know anymore
by vandelay1330
15 Comments
cook on high! low won’t get hot enough to break down the meat to be tender
Definitely cook on highest setting for at least 6-8 hours. Sometimes I even cook it for 9-10 hours I always add a few hours than what the recipe says and leave it alone! lol. Just turn it on and go about your day.
When long cooking cuts are too dry, it means they weren’t cooked long enough. Nothing to do with the amount of liquid. I let my chuck or round roast go for upwards of 10-12 hours on low. Test a piece to see if it shreds a part easily.
No way id put any potatoes in for 10 hrs
If slow cooked beef is ever tough, just let it cook longer. You can eat some out of desperation and leave the rest to simmer and start falling apart.
Cook on high. Set it and forget it. At least 10 hours.
I cook mine on medium for like 8 hours at least, I add in red wine vinegar to help tenderize the meat and it always comes out super tender! I cooked it on low once and it turned out great but took forever and the medium turned out better anyway.
cook your meat longer on low temp. I always sear it first too. Along with roasting veggies and blooming my spices. Making sure liquids do not deplete during the cook. I add veggies in the last hour or so so they maintain their texture.
What recipe are you using?
I read here once that internal temp should be 200F if you want your meat to fall apart, and that has worked for my pulled pork every time. Do you have a meat thermometer?
Add a large can of diced tomatoes. That will give you some more liquid and a bit of acid.
Cook only beef and broth on high for 4 hours, put vegetables in and cook on low 6 hours.
Set it & Forget it for about 8 – 10Hrs, slow cook med to high heat & when it’s done keep on warm. Mine comes out perfect every time 😋. The Husband and Kids love it so much it’s gone that night I make it 😂lol. I only add about 1/4 to 1/2 of liquid because it creates it’s own juices & season to taste.
Do 4-5 hours on “High” and then the rest on low. I find that works really well regardless of the cut of beef. I’d be more worried the leeks in there won’t get soft!
The key is to dry brine the roast the night before to get the tender/juiciest meat possible. Just did one this week and turned out great. I use chuck roast as well and do not cut/shred until about an hour before I serve it (take meat out, cut/shred, add back).
Night before pat meat dry and cover in kosher salt (not too much but not too little) on both sides (this will draw out water but then it will reabsorb). Sit on a rack on top of cookie sheet to allow air flow and put in fridge uncovered overnight. Next morning pat down meat again and then put everything in crock pot (veggies, meat, seasoning) with about 60oz of beef broth (we like a lot of roast broth 😁). Set on high for 1 hour to get things heated up and then set on low for another 6-8 hours.