Did you put lean cuts only? Looks like if it was tough than a nice marbling of fat would keep it moist and tender. Lean cuts will cook dry.
Dependent_Top_4425
You’ll get there eventually! Every “failure” is something learned.
Like another commenter said, you need to use a fattier cut of meat for slow cooking. Also, sometimes if your meat seems tough at the end of the cooking time, if you cook it longer it will become more tender. I know it seems counter intuitive but as long as you have that fatty meat, it works.
lgdncr
It looks pretty good! What I’ve noticed is that occasionally chuck roasts will have a really tough strip running through. I’m guessing it’s a tendon or something. No matter how long I cook it, it won’t break down. Another thing to consider is how big the piece of meat is. A lot of recipes call for a 3lb chuck roast, but I find that ones between 2-2.5 pounds cook the best because their internal temp gets high enough and I use my instapot as a slow cooker, and it’s not that big. Even if you’re using a larger slow cooker, I would cut anything over 2.5 pounds in half.
Ok_Construction8781
Always look for the chuck eye when picking out a roast it’s the most tender Part of the chuck roast when it’s cut up
4 Comments
Did you put lean cuts only? Looks like if it was tough than a nice marbling of fat would keep it moist and tender. Lean cuts will cook dry.
You’ll get there eventually! Every “failure” is something learned.
Like another commenter said, you need to use a fattier cut of meat for slow cooking. Also, sometimes if your meat seems tough at the end of the cooking time, if you cook it longer it will become more tender. I know it seems counter intuitive but as long as you have that fatty meat, it works.
It looks pretty good! What I’ve noticed is that occasionally chuck roasts will have a really tough strip running through. I’m guessing it’s a tendon or something. No matter how long I cook it, it won’t break down. Another thing to consider is how big the piece of meat is. A lot of recipes call for a 3lb chuck roast, but I find that ones between 2-2.5 pounds cook the best because their internal temp gets high enough and I use my instapot as a slow cooker, and it’s not that big. Even if you’re using a larger slow cooker, I would cut anything over 2.5 pounds in half.
Always look for the chuck eye when picking out a roast it’s the most tender Part of the chuck roast when it’s cut up