Most of the time that I cook in a crock pot it comes out really dry. Any secrets on how 2 make it tender?

I agree with Mountain_Baby in that it matters a lot just what you're trying to cook in a slow cooker, since things without a lot of connective tissue/fat/etc will get "dry" pretty easily (even with extra liquid, etc.).

The things that work best in a slow cooker (especially the hotter ones being manufactured nowadays) are "roasts," dark-meat poultry, and other cuts which aren't too lean--those things would often be quite tough if they weren't cooked low and for a long time, but in a slow cooker become very tender.

I've written more details about how not to get "dry" foods from a slow cooker, etc., in my answer to this previous similar question, if you want to check it out:

http://answers.yahoo.com/question/index;_ylt=AonFq...

...and maybe this one too?

http://answers.yahoo.com/question/index?qid=200906...

HTH,

Diane B.

You do need to have enough liquid in the crock pot and do not overcook it! This crock pot roast comes out extremely moist and tender. If you make it and it doesn't....add more of the liquid next time.

Pot Roast Recipe

This is a delicious pot roast recipe. It's quick and easy to make in a crockpot. Slow cooking in a crock pot creates a deliciously tender roast with a rich, wine flavored sauce.

Wine Suggestion: Drink the same wine that you use in the pot roast. A wonderful selection would be Green Point 2005 Cabernet/Shiraz. This Australian wine has complex flavors of berries, chocolate, and cherries. Enjoy the delightfully long silky finish. A best buy!

Can also be made without the wine at all!

Ingredients:

5 lb. pot roast

2 cans condensed cream of mushroom soup

1 pkg. dry onion soup mix

3/4 cup Shiraz wine

3/4 cup water

Instructions:

1. Place roast in crock pot

2. Sprinkle dry onion soup mix over the roast.

3. Add cream of mushroom soup, wine, and water.

4. Cook for 3-4 hours on high or 8-9 hours on low.

http://www.cheers2wine.com/

Mindy, If I am reading your question right you mean no flavor and stringy not that the liquid has evaporated correct? Try not cooking it as long, even in a crock pot things tend to (dry) out even if it's immersed in liquid. If you can check on it (taste) every 1/2 hour or so after the first 4 hours or so. If it's small pieces of meat for like stew it will get tender quicker and if left in to long it will overcook and become (dry).

It would help to know what you are trying to cook. If it is a large piece of meat like a roast sometimes it is helpful to sear all of the sides of the meat in a pan on the stove before putting it into the crock. Then it will retain the flavor and juices inside of it.

Make sure you are putting enough of a tenderizing ingredient in, one of my favorites is regular old Coca Cola, and plenty of salt and pepper.

You have to make sure that you put enough liquid in there to keep it moist. If you are doing a roast beef, brisket, or anything that's red meat, I'd suggest putting in the meat and filling the rest of the pot with either a few cans of beef broth or a combo of beef broth and water. Or beef broth and a can of diced tomatoes if you want a tomato-y flavor. If chicken, chicken broth would be good, etc.

Just put in a lot of liquid and if the liquid cooks out, add more.

Are you cooking meat?

You cannot use Lean meats in the crock pot. You need fat if you want to slow cook.