Why do my beef stews come out tough? Chuck tender roast..2nd try
Why do my beef stews come out tough? Chuck tender roast..2nd try
by whatdo_iknow88
35 Comments
Legal_Refuse
How long are you cooking for? High for 4 hrs or low for like 8?
my-reddit-acct-321
Cube the meat (~1 in) and keep it on low for 7-8 hours.
georgikgxg
Putting salt from the beginning, not searing the meat first, too high temperature… i’ve no idea man.
theblackxranger
What’s the recipe? How are you cooking it?
hfmyo1
Cook on low for longer.
Sum2blvin
High for 6-8, low 10-12.
whatdo_iknow88
Thank you guys for helping this noob out and being nice, much appreciated 😊. …it’s on low right now I’m going to leave it and check it at hour 8 and see what’s going on.
Popular_Performer876
Too much liquid. You need the fat to render and do it’s job. Cut your liquid in half. Boiled meat is tough. Braised meat is tender.
pastquotient
Don’t forget to brown your beef off in a frying pan before you slow cooker to get the flavour out
soothslayer666
Partly due to the roast you chose. Chuck tender is right around the worst as far as cuts of beef go. Try a chuck roast(chuck roll shoulder), or a chuck arm roast for better results.
makememiserable
I’ve had the same issue because I would start the recipe during my lunch break around 11:45AM-1:00PM. I fixed this by doing it in the morning instead around 7:00AM and cooking it on low for 8 Hours instead of high for 3-5ish Hours. Also not opening the lid is a huge thing from my understanding but I am still kind of new to this too.
Stimpy_JCat
Low for 8 hours is the way to go.
Jasmotron3k
In my case; I found it was too much liquid. The meat ended up basically just boiling. I do basically just enough to cover the bottom of the pot and rest the meat on top of the vegetables as much as I am able. A good hard sear after dusting with flour (just a few seconds per side) before going into the pot may also help.
PhillyCSteaky
If it’s English Shoulder Roast it will never be tender.
Bern_itdown
Did you braise the beef first? And always low and slow.
tcully88
Here’s my super easy, go to recipe that my husband can’t get enough of. – Season a whole chuck roast with salt and pepper, then pan sear it with some olive oil. (You’ll have to flip it once so both sides are seared nicely.) – While that’s searing, dice up some potatoes, onions & carrots (or use baby carrots) and throw them in the slow cooker. – Add a 14oz can of beef broth to the veggies. Season how you’d like. (I use salt, pepper, garlic powder & some Italian seasoning.) Mix that together. – The roast should be seared by now. Take it out of the pan and place it on top of the veggies. – Cover and cook on low for AT LEAST 8 hours. I work long hours, so mine usually goes for about 12. *** Between the beef broth & natural roast juices, you’ll end up with a very thin “gravy” so I take my roast out to rest (put it on a cutting board & cover with tin foil) while I make a roux for the gravy. That’s 4-5 Tbsp of butter, melted. Add 4-5 Tbsp of flour, whisk & cook until it’s dark. Then I add the juices from the slow cooker by placing a strainer over the roux pot and dumping the veggies in.
Good luck!!! These things can be tricky but after some trial and error, you’ll find what works best for you!
redquailer
OP, your user name is really cute.
Anyway, hope you got some tips-lots of good stuff here. Good luck 🙂
Heklyr
The best roasts I’ve made take slightly more prep, but have yielded amazing results. I will trim it and dry brine (season liberally with coarse salt) and set in the fridge at least the night before I plan to cook it, 24 hours before if possible. Then I set up the crock pot, usually a bed of sliced or pearl onions first. After that, I season the roast and sear it for about 1 minute per side in a skillet with some olive oil. Then it goes straight in the crock pot. Top it with whatever, add some broth and Worcestershire sauce. Finally scrape that umami out of the skillet and put on the roast. Cook on low for 8-10 hours. You won’t regret it.
justawatcher21
I use Sirloin Roast and cook on high for 4 hours
Head-Butterscotch-78
Personally I love this guy on YouTube. It’s comes out great every time and I’ve done it many times. I’ve made a few minor tweaks to suit my tastes but largely do exactly what he does. https://youtu.be/ePy3Uus7M_s
rulesforrebels
High setting or 6 hours will be tough. 8 to 12 hours on low it will fall apart. Also quality of beef. I can make a good roast with aldi meat but its better from a nicer grocery store
ThePeterDanish
Soak the night before in your broth seasoning
Low Cook
Revanist88
8 hours on low, 5 on high for most beef chunks. If it’s bigger pieces at least 12 hour low n slow. I always brown my meat first. Seems to come out better plus more flavour. You don’t have to though. Probably just needs longer.
Less-Charity-5589
Low and slow that’s the key, I’m talking 6 hours maybe more depending on size.
musicman2006
Add some acid. Personally, I do red wine. Target has great 5 dollar us bottles that have okay taste but great for cooking. Do high for 2 hrs, then low 4-6, and it should be fall apart
deeeeepers
Every time you open the lid on the slow cooker, it takes 45 minutes to an hour to get back up to temp
Froggylv
Just say no to your base animal lust and instincts,don’t touch that lid. Crackpots could make your mommas army boots soft as fillet minion.low and slow at least 8 hours does the trick. Your mommas army boots might take longer
Hatchz
Lower the temp , low and slowwww
whosaysyoucanttakeit
Need to break down the connective tissues. Slow and low. Can’t boil meat to make it tender, simmer on low, and make sure the liquid you’re simmering with is a flavored liquid and not plain water.
Mtn_Soul
I cook stuff like that overnight and add a couple tablespoons of apple cider vinegar or red wine and that seems to do the trick for me.
I never worry about whether the veggies or the neat is on the bottom – I haven’t noticed a difference with my cooker.
Also, I have the cooker on high for the first hour and then turned to low right before I turn in for the night.
Top_Wop
You can use any cut you want, you just have to tenderize it before hand. Best gadget for this is a Deni meat tenderizer. Been using it for years. I’ve not had a tough stew meat since I started this.
Sayitlouder2022
The cut and type of meat play a HUGE factor in slow cooking properly.
Chuck beef is a fantastic cut of meat that will give you the melt in your mouth roast beef- but check the size and quantity of fat going thru it.
Leaner types of cuts, and animals like Elk – you do not want to overcook. Even on low. Leaner cuts of meat don’t need more time as the longer they cook the more moisture they lose.
So delicious fatty meats – cook for long periods on low. Leaner meats you don’t want to do this or they will become suuuuper dry.
Fatty cuts with lots of connective issues – slow and low is the way to go. But make sure to check your weight for proper time because you can overcook them on low too.
Leaner cuts come out better cooked on HIGH for less time.
All trial and error my friend!!
I open my lid on the slow cooker but I can tell by the comments you’re not suppose to! Who knew! Haha
MsCalitransplant
Add some type of vinegar will help soften the meat
pctomfor
As others have said, Chuck roast needs to get to a higher temp to dissolve the connective tissue. Internal temp for the roast will be 195°F for pulling/shredding it (falls apart tender). It take a long time to get it there when you’re basically simmering it, especially when it’s whole.
Popular_Performer876
Cute. You just reinforced my recipe. Too much water makes tough meat. Veggies release a lot of moisture and flavor. Equals flavor. I get it, you may enjoyably boiled meats. Don’t boil meat if you want succulent beef
35 Comments
How long are you cooking for? High for 4 hrs or low for like 8?
Cube the meat (~1 in) and keep it on low for 7-8 hours.
Putting salt from the beginning, not searing the meat first, too high temperature… i’ve no idea man.
What’s the recipe? How are you cooking it?
Cook on low for longer.
High for 6-8, low 10-12.
Thank you guys for helping this noob out and being nice, much appreciated 😊. …it’s on low right now I’m going to leave it and check it at hour 8 and see what’s going on.
Too much liquid. You need the fat to render and do it’s job. Cut your liquid in half. Boiled meat is tough. Braised meat is tender.
Don’t forget to brown your beef off in a frying pan before you slow cooker to get the flavour out
Partly due to the roast you chose. Chuck tender is right around the worst as far as cuts of beef go. Try a chuck roast(chuck roll shoulder), or a chuck arm roast for better results.
I’ve had the same issue because I would start the recipe during my lunch break around 11:45AM-1:00PM. I fixed this by doing it in the morning instead around 7:00AM and cooking it on low for 8 Hours instead of high for 3-5ish Hours. Also not opening the lid is a huge thing from my understanding but I am still kind of new to this too.
Low for 8 hours is the way to go.
In my case; I found it was too much liquid. The meat ended up basically just boiling. I do basically just enough to cover the bottom of the pot and rest the meat on top of the vegetables as much as I am able. A good hard sear after dusting with flour (just a few seconds per side) before going into the pot may also help.
If it’s English Shoulder Roast it will never be tender.
Did you braise the beef first? And always low and slow.
Here’s my super easy, go to recipe that my husband can’t get enough of.
– Season a whole chuck roast with salt and pepper, then pan sear it with some olive oil. (You’ll have to flip it once so both sides are seared nicely.)
– While that’s searing, dice up some potatoes, onions & carrots (or use baby carrots) and throw them in the slow cooker.
– Add a 14oz can of beef broth to the veggies. Season how you’d like. (I use salt, pepper, garlic powder & some Italian seasoning.) Mix that together.
– The roast should be seared by now. Take it out of the pan and place it on top of the veggies.
– Cover and cook on low for AT LEAST 8 hours. I work long hours, so mine usually goes for about 12.
*** Between the beef broth & natural roast juices, you’ll end up with a very thin “gravy” so I take my roast out to rest (put it on a cutting board & cover with tin foil) while I make a roux for the gravy. That’s 4-5 Tbsp of butter, melted. Add 4-5 Tbsp of flour, whisk & cook until it’s dark. Then I add the juices from the slow cooker by placing a strainer over the roux pot and dumping the veggies in.
Good luck!!! These things can be tricky but after some trial and error, you’ll find what works best for you!
OP, your user name is really cute.
Anyway, hope you got some tips-lots of good stuff here. Good luck 🙂
The best roasts I’ve made take slightly more prep, but have yielded amazing results. I will trim it and dry brine (season liberally with coarse salt) and set in the fridge at least the night before I plan to cook it, 24 hours before if possible. Then I set up the crock pot, usually a bed of sliced or pearl onions first. After that, I season the roast and sear it for about 1 minute per side in a skillet with some olive oil. Then it goes straight in the crock pot. Top it with whatever, add some broth and Worcestershire sauce. Finally scrape that umami out of the skillet and put on the roast. Cook on low for 8-10 hours. You won’t regret it.
I use Sirloin Roast and cook on high for 4 hours
Personally I love this guy on YouTube. It’s comes out great every time and I’ve done it many times. I’ve made a few minor tweaks to suit my tastes but largely do exactly what he does. https://youtu.be/ePy3Uus7M_s
High setting or 6 hours will be tough. 8 to 12 hours on low it will fall apart. Also quality of beef. I can make a good roast with aldi meat but its better from a nicer grocery store
Soak the night before in your broth seasoning
Low Cook
8 hours on low, 5 on high for most beef chunks. If it’s bigger pieces at least 12 hour low n slow. I always brown my meat first. Seems to come out better plus more flavour. You don’t have to though.
Probably just needs longer.
Low and slow that’s the key, I’m talking 6 hours maybe more depending on size.
Add some acid. Personally, I do red wine. Target has great 5 dollar us bottles that have okay taste but great for cooking.
Do high for 2 hrs, then low 4-6, and it should be fall apart
Every time you open the lid on the slow cooker, it takes 45 minutes to an hour to get back up to temp
Just say no to your base animal lust and instincts,don’t touch that lid. Crackpots could make your mommas army boots soft as fillet minion.low and slow at least 8 hours does the trick. Your mommas army boots might take longer
Lower the temp , low and slowwww
Need to break down the connective tissues. Slow and low. Can’t boil meat to make it tender, simmer on low, and make sure the liquid you’re simmering with is a flavored liquid and not plain water.
I cook stuff like that overnight and add a couple tablespoons of apple cider vinegar or red wine and that seems to do the trick for me.
I never worry about whether the veggies or the neat is on the bottom – I haven’t noticed a difference with my cooker.
Also, I have the cooker on high for the first hour and then turned to low right before I turn in for the night.
You can use any cut you want, you just have to tenderize it before hand. Best gadget for this is a Deni meat tenderizer. Been using it for years. I’ve not had a tough stew meat since I started this.
The cut and type of meat play a HUGE factor in slow cooking properly.
Chuck beef is a fantastic cut of meat that will give you the melt in your mouth roast beef- but check the size and quantity of fat going thru it.
Leaner types of cuts, and animals like Elk – you do not want to overcook. Even on low. Leaner cuts of meat don’t need more time as the longer they cook the more moisture they lose.
So delicious fatty meats – cook for long periods on low. Leaner meats you don’t want to do this or they will become suuuuper dry.
Fatty cuts with lots of connective issues – slow and low is the way to go. But make sure to check your weight for proper time because you can overcook them on low too.
Leaner cuts come out better cooked on HIGH for less time.
All trial and error my friend!!
I open my lid on the slow cooker but I can tell by the comments you’re not suppose to! Who knew! Haha
Add some type of vinegar will help soften the meat
As others have said, Chuck roast needs to get to a higher temp to dissolve the connective tissue. Internal temp for the roast will be 195°F for pulling/shredding it (falls apart tender). It take a long time to get it there when you’re basically simmering it, especially when it’s whole.
Cute. You just reinforced my recipe. Too much water makes tough meat. Veggies release a lot of moisture and flavor. Equals flavor. I get it, you may enjoyably boiled meats. Don’t boil meat if you want succulent beef