Slow cooking not making that fall apart meat. I have this one I purchased because I thought mine was broke and still not getting the chuck roast to shred. Any ideas always cook on low overnight
Slow cooking not making that fall apart meat. I have this one I purchased because I thought mine was broke and still not getting the chuck roast to shred. Any ideas always cook on low overnight
by rll131313
15 Comments
EuroBeaner
Try adding some fat. I use beef tallow.
LWschool
Did you read the directions? Cmon man. Obviously low isn’t good enough.
I just looked up the manual, this sub won’t let me share the screenshot, you need to do Hi for 8 hours to cook things. Low isn’t hot enough.
CaptainPigtails
Get a thermometer and check the temp. The meat falls apart after having the fat and connective tissue render. Typically this is around 200°f but can be done at a lower temp. It just takes longer. It’s possible your slow cooker isn’t getting hot enough. Also each piece of meat is different. It might just be taking longer to finish than whatever overnight is for you.
Gnome_Acres
Get an instapot.
theyreallgonenow
I have this slow cooker, the low function I’ve found is really for smaller amounts of meat. It definitely goes up to temp for cooking (someone else said it wasn’t, maybe they were confused with the keep warm setting?) and I have shredded chicken and roast all the time.
Make sure there is liquid of some form in the pot, not too much but some roasts won’t have enough, I actually use one of those condensed broth containers with half the water it calls for and that makes a perfect shreddable roast for me. If it’s a huge roast and you’re doing it overnight, if you can, start it on high for 4 hours and then change it to low for the 8 hours. I don’t think I’ve ever used this slow cooker for under 10 hours.
only_remaining_name
You need to cook longer or hotter.
TheLatty
I use 2 cups broth and 8 hours on low. Works every time.
WhiteWavsBehindABoat
Your cut of meat might be too lean too.
Edit:spelling
sciandg01
How long are you cooking for? You might just need to leave it in longer. I always do roasts for at least 10 hours
cicalino
You might try browning the outsides of the meat right before you put it in the crock pot. Or starting it out on high for a good hour or two. Then turning it to low.
Zelmi
Are you using the right piece of meat?
red40forever
Please don’t overcomplicate.
3 lb CHUCK ROAST – this cut will shred every time.
Cheap ass crockpot – all you need is hi, lo, warm, and off. preferable on a knob. Electronics and timers and programming complicates it.
Put chuck roast in in cheap ass crock pot. Do you need to sear it first?, not really. Can you?, sure, if you want an extra pan to wash. Should you?, nah, try it without see what happens.
Salt and pepper the meat.
Throw in a half stick of butter, throw in some seasoning dust (I personally use a mississippi roast packet made for instantpot, but I use this in my cheap ass crockpot).
Add a tiny bit of acid – i like brine from pepperoncinis or banana peppers (like a tablespoon or two).
That’s it. No water, no broth, no wine. No liquids other than the brine, if you decide to add it.
Put the lid on.
Put it on low.
walk away. Do not lift the lid to check on it. There is nothing to stir. Just let it do its thing.
Come back in 8 hours.
It will fall apart. It will be delicious.
If you want to make gravy, stir a corn starch slurry into the juice after you remove the roast, and let it cook for 15 minutes or so.
After you’ve mastered this, then you can start to add flair like veggies, onions, etc.
Good luck!!
ADrPepperGuy
I have the Ninja Foodi with the internal thermometer (the one that is not available in the United States any longer).
I use it at least twice a week. That internal thermometer with the Pressure Cook function – getting the protein up to about 225°-235°F – makes the meat easily shredded in 5 seconds.
It does make it fall apart especially with cuts that contain fat (but that is with an slow cooker). I usually keep it on low for 8 hours. It might not get up to the higher temperature, but it seems to do the job.
The Slow Cook function on any thing never came close to that.
PoppaBear63
If it is a modern sliw cooker it will reach 210 degrees. The difference between low and high is how quick it gets there. Try high for a couple of hours to get the pot warmed up, and then switch to low to let it finish and maintain.
JournalistNo146
You’d be better off with a traditional slow cooker. Chuck roast 8-10 hours on low, and it’s fall apart tender.
15 Comments
Try adding some fat. I use beef tallow.
Did you read the directions? Cmon man. Obviously low isn’t good enough.
I just looked up the manual, this sub won’t let me share the screenshot, you need to do Hi for 8 hours to cook things. Low isn’t hot enough.
Get a thermometer and check the temp. The meat falls apart after having the fat and connective tissue render. Typically this is around 200°f but can be done at a lower temp. It just takes longer. It’s possible your slow cooker isn’t getting hot enough. Also each piece of meat is different. It might just be taking longer to finish than whatever overnight is for you.
Get an instapot.
I have this slow cooker, the low function I’ve found is really for smaller amounts of meat. It definitely goes up to temp for cooking (someone else said it wasn’t, maybe they were confused with the keep warm setting?) and I have shredded chicken and roast all the time.
Make sure there is liquid of some form in the pot, not too much but some roasts won’t have enough, I actually use one of those condensed broth containers with half the water it calls for and that makes a perfect shreddable roast for me. If it’s a huge roast and you’re doing it overnight, if you can, start it on high for 4 hours and then change it to low for the 8 hours. I don’t think I’ve ever used this slow cooker for under 10 hours.
You need to cook longer or hotter.
I use 2 cups broth and 8 hours on low. Works every time.
Your cut of meat might be too lean too.
Edit:spelling
How long are you cooking for? You might just need to leave it in longer. I always do roasts for at least 10 hours
You might try browning the outsides of the meat right before you put it in the crock pot. Or starting it out on high for a good hour or two. Then turning it to low.
Are you using the right piece of meat?
Please don’t overcomplicate.
3 lb CHUCK ROAST – this cut will shred every time.
Cheap ass crockpot – all you need is hi, lo, warm, and off. preferable on a knob. Electronics and timers and programming complicates it.
Put chuck roast in in cheap ass crock pot. Do you need to sear it first?, not really. Can you?, sure, if you want an extra pan to wash. Should you?, nah, try it without see what happens.
Salt and pepper the meat.
Throw in a half stick of butter, throw in some seasoning dust (I personally use a mississippi roast packet made for instantpot, but I use this in my cheap ass crockpot).
Add a tiny bit of acid – i like brine from pepperoncinis or banana peppers (like a tablespoon or two).
That’s it. No water, no broth, no wine. No liquids other than the brine, if you decide to add it.
Put the lid on.
Put it on low.
walk away. Do not lift the lid to check on it. There is nothing to stir. Just let it do its thing.
Come back in 8 hours.
It will fall apart. It will be delicious.
If you want to make gravy, stir a corn starch slurry into the juice after you remove the roast, and let it cook for 15 minutes or so.
After you’ve mastered this, then you can start to add flair like veggies, onions, etc.
Good luck!!
I have the Ninja Foodi with the internal thermometer (the one that is not available in the United States any longer).
I use it at least twice a week. That internal thermometer with the Pressure Cook function – getting the protein up to about 225°-235°F – makes the meat easily shredded in 5 seconds.
It does make it fall apart especially with cuts that contain fat (but that is with an slow cooker). I usually keep it on low for 8 hours. It might not get up to the higher temperature, but it seems to do the job.
The Slow Cook function on any thing never came close to that.
If it is a modern sliw cooker it will reach 210 degrees. The difference between low and high is how quick it gets there. Try high for a couple of hours to get the pot warmed up, and then switch to low to let it finish and maintain.
You’d be better off with a traditional slow cooker. Chuck roast 8-10 hours on low, and it’s fall apart tender.