Crock pot problem

You need some liquid in there to braise the meat. And actually, if you are going to be cooking it
all day, forget the expensive cuts-go with a simple chuck roast, preferably on the bone. Brown the
roast well on all sides before putting in the crockpot (to get that carmelization going) Add a
chopped onion, some garlic, a bay leaf and whatever spices or veggies you desire. I usually then add
about 1 cup of beef broth and 1 cup of wine. Cooked all day it is melt in your mouth delish.

Sandra

Jim Kroger said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

(snip)

The most expensive does not make a great roast in the crock pot. I recommend a 3-5 lb. chuck roast.

Quoted message said:

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup

(snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the roast in olive oil first
to nicely brown it. Then place it in the crock pot with a quartered yellow onion, a bay leaf,
crushed garlic cloves, plenty of ground black pepper and don't be afraid to add salt. You might also
want to add about 1/2 c. of red wine or sherry to this. Cover and cook on High about 5 hours.

I promise you, this will be fork tender and oh so delicious! Use the strained liquid to make a gravy
if desired (thickened with a little cornstarch slurry).

Jill

Jim Kroger said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried
out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

Are you boiling it? A stew boiled is a stew spoiled.

"Jim Kroger" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried
out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

Thanks!

Jim

If you are making a soup and starting with raw meat, I'd cut the meat into chunks first, then brown
the chunks, then put in the crock pot with liquid, onion, and spices. After it's cooked a bit and
the meat gets tender, start adding the vegies in bite-sized pieces (soup to me indicates everything
is bite-size).

Jim Kroger <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

"Most expensive" is a waste of your money for the crockpot; stick with something cheaper.

Quoted message said:

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried
out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

It sounds like you're missing a step; a very important step for enhancing the flavor and sealing the
meat. Have you tried browning the meat prior to your set-it-and-leave-it attempts? Also, cut the
meat up into 1" cubes, dredge them in flour/salt/pepper, and brown them (small batches). It slightly
more work (and dirties another pan) but the experience you're looking for will be worth that extra
30 minutes work.

BTW: You might like to look through Rival's crockpot site to compare your recipe and theirs. <
crockpot.comcrockpot.comOpen ↗

The Ranger

don't use EXPENSIVE cuts of meat. not enough fat..................

be sure your cooking on the LOW temp.

i DON'T use water of any kind, just an envelope of onion soup.

--
read and post daily, it works! rosie

as I grow older, I pay less attention to what men say. I just watch what they do.
.............................andrew carnegie

"Jim Kroger" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi all. I am trying to make beef soup. I've tried to use several

kinds

Quoted message said:

of roast, up to the most expensive I could find.

You know how a really well-cooked roast has parts the just fall

apart in

Quoted message said:

your mouth they are so tender? I would expect roast cooked in soup

in a

Quoted message said:

crock pot for 10 hours to be like that or even more tender.

But every time, my roast meat is not soft, but it's kind of tough.

Not

Quoted message said:

like an overcooked dried out roast kind of touch, but sort of

chewy.

Quoted message said:

Anybody know what I'm doing wrong?

Thanks!

Jim

[email hidden] (Sandy n ne) wrote in
:"]news:[email hidden]:

Quoted message said:

You need some liquid in there to braise the meat. And actually, if you are going to be cooking it
all day, forget the expensive cuts-go with a simple chuck roast, preferably on the bone. Brown the
roast well on all sides before putting in the crockpot (to get that carmelization going) Add a
chopped onion, some garlic, a bay leaf and whatever spices or veggies you desire. I usually then
add about 1 cup of beef broth and 1 cup of wine. Cooked all day it is melt in your mouth delish.

Sandra

Great instructions for cooking a roast, but the OP is trying to make soup, and I don't think he
wants to cook a roast first and then cut it up for soup.

Wayne

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Jim Kroger said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

(snip)

The most expensive does not make a great roast in the crock pot. I recommend a 3-5 lb.
chuck roast.

Quoted message said:

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup

(snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the roast in olive oil first
to nicely brown it. Then place it in the crock pot with a quartered yellow onion, a bay leaf,
crushed garlic cloves, plenty of ground black pepper and don't be afraid to add salt. You might
also want to add about 1/2 c. of red wine or sherry to this. Cover and cook on High about 5 hours.

I promise you, this will be fork tender and oh so delicious! Use the strained liquid to make a
gravy if desired (thickened with a little cornstarch slurry).

Jill

Jill, are you saying to cook the roast first and then make the soup? I don't think that was the OP's
intention.

Wayne

Jim Kroger said:

I am trying to make beef soup. I've tried to use several kinds of roast, up to the most expensive I
could find.

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried out
roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

You're enumerated nothing you've done, obviuously you've done *everything* wrong.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

Since we're diagnosing crockpot stew problems, I've got a question: It is possible to make a good
stew using lean meat? The local Whole Foods has some really lean bison stew meat that I've been
experimenting with, but it never comes out as soft as a cut of beef chuck.

I have been following typical techniques: covering with liquid (stock, wine, water), and cooking in
the crock on low for 8 or 9 hours. Any suggestions?

-brian

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Jim Kroger said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

(snip)

The most expensive does not make a great roast in the crock pot. I recommend a 3-5 lb.
chuck roast.

Quoted message said:

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup (snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the roast in olive oil
first to nicely brown it. Then place it in the crock pot with a quartered yellow onion, a bay
leaf, crushed garlic cloves, plenty of ground black pepper and don't be afraid to add salt. You
might also want to add about 1/2 c. of red wine or sherry to this. Cover and cook on High about
5 hours.

I promise you, this will be fork tender and oh so delicious! Use the strained liquid to make a
gravy if desired (thickened with a little cornstarch slurry).

Jill

Jill, are you saying to cook the roast first and then make the soup? I don't think that was the
OP's intention.

Wayne

No no, I didn't say cook the roast, I said brown the roast in a skillet - sear it. Then put it in
the crock pot. I didn't say to use soup. Beef stock and red wine (if one wants to add it, although a
nice beer also works perfectly well).

Jill

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Jim Kroger said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

(snip)

The most expensive does not make a great roast in the crock pot. I recommend a 3-5 lb.
chuck roast.

Quoted message said:

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup (snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the roast in olive oil
first to nicely brown it. Then place it in the crock pot with a quartered yellow onion, a bay
leaf, crushed garlic cloves, plenty of ground black pepper and don't be afraid to add salt. You
might also want to add about 1/2 c. of red wine or sherry to this. Cover and cook on High about
5 hours.

I promise you, this will be fork tender and oh so delicious! Use the strained liquid to make a
gravy if desired (thickened with a little cornstarch slurry).

Jill

Jill, are you saying to cook the roast first and then make the soup? I don't think that was the
OP's intention.

Wayne

Beef soup... duh! Oxtails work very well for this. I'd still brown the oxtails with onion and
garlic, then add to the crock pot with beef stock, water, possibly red wine and I'd add 1/4 c. pearl
barley in the last hour as a thickener. If the OP wants vegetable beef soup, add carrots, potatoes,
etc. about halfway through cooking in the crock pot. Cook on High about 3 hours.

Jill

"Jim Kroger" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried
out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

Thanks!

Jim

There are several points here:

1. What cut of beef are you using? Something like chuck or meat will some fat running through the
muscle will help.
2. Are you browning the beef first or just dumping the mess into cold water. (the browning helps
the flavor but not the texture)
3. How big are the chunks of beef you are cutting? I would think for soup no more than 1/2
inch square.
4. You don't mention if you are cooking on High or Low.
5. If you are starting with very cold ingredients then cooking on low for 10 hours this just may
not be enough time.

Dimitri

[email hidden] (Sandy n ne) wrote in message news:<[email hidden]>...

Quoted message said:

You need some liquid in there to braise the meat. And actually, if you are going to be cooking it
all day, forget the expensive cuts-go with a simple chuck roast, preferably on the bone. Brown the
roast well on all sides before putting in the crockpot (to get that carmelization going) Add a
chopped onion, some garlic, a bay leaf and whatever spices or veggies you desire. I usually then
add about 1 cup of beef broth and 1 cup of wine. Cooked all day it is melt in your mouth delish.

Sandra

Thanks Sandra.

That sounds pretty much just like what I'm doing, except I have other veggies in also, but the meat
is covered by water (and wine and broth).

??

Jim

Dave Smith <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Jim Kroger said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried
out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

Are you boiling it? A stew boiled is a stew spoiled.

I did notice it bubbling vigorously when cooking. Why is that bad? Would that make the meat tough?

By the way everyone, I did sear or brown the meat first.

Thanks,

Jim

"Dimitri" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

"Jim Kroger" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
expensive I could find.

You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
tender? I would expect roast cooked in soup in a crock pot for 10 hours to be like that or even
more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not like an overcooked dried
out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

Thanks!

Jim

Thanks. I am browning the meat. But I will cut it up, I didn't. Also, I'll cook on low, I used high.

But how can I tell if it's cooked enough....that is, how will I know if cooking more will make it
more or less tender? The veggies will be cooked by 10 hrs. for sure.

Thanks very much, Jim

Quoted message said:

There are several points here:

1. What cut of beef are you using? Something like chuck or meat will some fat running through
the muscle will help.
2. Are you browning the beef first or just dumping the mess into cold water. (the browning
helps the flavor but not the texture)
3. How big are the chunks of beef you are cutting? I would think for soup no more than 1/2 inch
square.
4. You don't mention if you are cooking on High or Low.
5. If you are starting with very cold ingredients then cooking on low for 10 hours this just
may not be enough time.

Dimitri

Jim Kroger <[email hidden]> wrote in message
"]news:[email hidden]... [snip]

Quoted message said:

Also, I'll cook on low, I used high.

/blink

"10 hours on high?" Wow! /That's/ your problem! You've boiled the meat into leather, soft leather,
but leather none the same.

Quoted message said:

But how can I tell if it's cooked enough....that is, how will I know if cooking more will make it
more or less tender? The veggies will be cooked by 10 hrs. for sure.

The low setting is designed to cook meats at a safe temperature over an extended time frame, without
boiling it into leather. The way to make /sure/ is to fork the meat and potatoes.

The Ranger

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Jim Kroger wrote:
> Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
> expensive I could find.
(snip)

The most expensive does not make a great roast in the crock pot. I recommend a 3-5 lb. chuck
roast.

> You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
> tender? I would expect roast cooked in soup (snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the roast in olive oil
first to nicely brown it. Then place it in the crock pot with a quartered yellow onion, a bay
leaf, crushed garlic cloves, plenty of ground black pepper and don't be afraid to add salt. You
might also want to add about 1/2 c. of red wine or sherry to this. Cover and cook on High about
5 hours.

I promise you, this will be fork tender and oh so delicious! Use the strained liquid to make a
gravy if desired (thickened with a little cornstarch slurry).

Jill

Jill, are you saying to cook the roast first and then make the soup? I don't think that was the
OP's intention.

Wayne

No no, I didn't say cook the roast, I said brown the roast in a skillet - sear it. Then put it in
the crock pot. I didn't say to use soup. Beef stock and red wine (if one wants to add it, although
a nice beer also works perfectly well).

Jill

Jill, all good points and ideas, but I think one of us is missing the point...maybe me. I thought
the OP wanted to make soup, using a roast cut up in cubes. I didn't get the impression he was trying
to end up with a cooked roast. I totally agree that any beef going into the crockpot should be
thoroughly browned first, either a whole piece or cubes. Beef stock and red wine or beer would also
be great additions to either a roast, stew, or soup.

Wayne

"jmcquown" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne Boatwright said:

"jmcquown" <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Jim Kroger wrote:
> Hi all. I am trying to make beef soup. I've tried to use several kinds of roast, up to the most
> expensive I could find.
(snip)

The most expensive does not make a great roast in the crock pot. I recommend a 3-5 lb. chuck
roast.

> You know how a really well-cooked roast has parts the just fall apart in your mouth they are so
> tender? I would expect roast cooked in soup (snip)

Soup? What kind of soup? Crock pot roast requires liquid, true. Brown the roast in olive oil
first to nicely brown it. Then place it in the crock pot with a quartered yellow onion, a bay
leaf, crushed garlic cloves, plenty of ground black pepper and don't be afraid to add salt. You
might also want to add about 1/2 c. of red wine or sherry to this. Cover and cook on High about
5 hours.

I promise you, this will be fork tender and oh so delicious! Use the strained liquid to make a
gravy if desired (thickened with a little cornstarch slurry).

Jill

Jill, are you saying to cook the roast first and then make the soup? I don't think that was the
OP's intention.

Wayne

Beef soup... duh! Oxtails work very well for this. I'd still brown the oxtails with onion and
garlic, then add to the crock pot with beef stock, water, possibly red wine and I'd add 1/4 c.
pearl barley in the last hour as a thickener. If the OP wants vegetable beef soup, add carrots,
potatoes, etc. about halfway through cooking in the crock pot. Cook on High about 3 hours.

Jill

I'm sorry, Jill. I didn't see this response until after I responded to your earlier reply.
My apology.

Wayne