Crock Pot roast beef help please.....?

One thing you have to remember with a crock pot is that it is a slow cooker so it will need some kind of fat to melt into your meat to tenderize it. If you are using something such as a sirloin roast in your crockpot, it may dry out as those cuts are traditionally pretty lean versus cheaper cuts such as rump roasts. Now I'm not suggesting that you go out and buy a roast that has a big ole hunk of fat on it, but look for a cut of meat that has plenty of marbling throughout. I have also found that drizzling some balsamic vinegar over my roasts not only gives it incredible flavor, but also act as a meat tenderizer due to it's acidic content. Best wishes!

Use stock instead of water. Set your crock pot on high for the first hour, the liquid should simmer or bubble, then reduce to medium for the duration. Crock pot cooking is different than dutch oven cooking, slightly, but the difference makes the difference, if you know what I mean. Also, adding some acid, either in the form of at least one whole large white onion or a couple tablespoons of tomato paste, will tenderize your roast dramatically.

Here's how I make my Pot Roast in the Crock Pot:

Veggies on the bottom cut into large pieces (carrots, potatoes, white or yellow onions).

Meat on top of the veggies (I prefer fatty side down)

Just enough water to cover the veggies (2-3 cups)

Sprinkle on dired herbs or you can use fresh but put them on the top.

Cook on low.

A medium sized roast is usually done in 10-12 hours. Mine always falls apart it's so tender.

I have had any cut of meat work great in a crock pot. I just throw it in with any potatoes or carrots I might want or just alone. I like to use a couple cans of cream of mushroom soup and dry onion mix. Then I just put in enough water to cover everything, mix it togetherwith the soups and cook it on high all day til dinner. It always comes out falling in pieces and very tender. Yum!

Be sure to take a fork or knife and stab the meat all over, then cover in meat tenderizer. I put my roast in first, then potatos and carrots. Cover in water. Cook all day. I go 9-5. The first 4 or 5 hours on low and then I switch to high.

McCormick makes these little packets that contains the seasoning for the roast and on the back it tells you exactly what kind of meat and what vegetables and how much water.

I used to stick to trafitional mexican cooking and occasionally make some american food, but I am starting to watch my eating habits so I started making these because of the vegetables and I'm glad I did. The meat come out so tender and I put in more vegetables than it says to and it doesn't hurt. But they sell them at any grocery store in the seasonings or where you would find gravy packets.

Good Luck

Hold The WATER!!!!!!! I use any cut. I plop into crock early am(before 8) on low till 5 or so. Falls apart. Use whatever spice you like and about half cup water. I cook from frozen ! Good Luck

Can I come for supper? (grin)

Now when you say all day do you mean from around 10am til 4pm? That would not be enough time on low. I usually use high unless that roast gets in the pot around 6am. Try increasing your cook time if you are going to use the low setting.

Just any chuck roast is good, and that's just how I do mine, but instead of water, I use a can of regular Coke. It is a good tenderizer

Put in on the night before on low. Cook it all night and all day.