1

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Type of Crockpot and overcooking meat?

Answered on August 19, 2014
Created February 05, 2013 at 7:04 PM

I own a large Crockpot and every time I try to cook any type of meat -- it always dries out. I have tried with more liquid and using a small vessel in the Crock itself.

Just purchased a smaller (cheaper) 4.5 quart Crockpot. Any suggestions for cooking a 2-3 lb roast (bison/gf beef/pork).

Thank you

Eed7dabde3d61910685845e04605267f

(2934)

on February 06, 2013
at 03:01 PM

One generally would not want to cook a fatty cut of beef rare, if one want to actually be able to chew it ;)

8634d4988ced45a68e2a79e69cc01835

(1617)

on February 05, 2013
at 08:58 PM

Make sure it's a fatty cut. Really fatty. And make sure your crock can be set on low/med/high not just on and off. The biggest thing for roasts is the fatty cut tho.

9055f14c31610afd4d3068ec48eb6d90

(984)

on February 05, 2013
at 08:55 PM

How about leaving the lid slightly opened-- wd that make a difference?

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4 Answers

1
61844af1187e745e09bb394cbd28cf23

(11058)

on February 05, 2013
at 09:45 PM

It sounds like you are cooking the meat for too long and/or at too high of a temp.

If time is an issue, try a pressure cooker. I fell in love with cooking the same types of foods as I used to in the slow cooker in an hour, start to finish.

1
D8612a7c536e74f9855b70d8e97919b5

(1042)

on February 05, 2013
at 07:27 PM

I have found that most slow cookers have too high of a temperature. They practially boil instead of gently simmering. For tender delicious meat, it's necessary to not let it get too hot, otherwise it will be tough and dry, regardless of hoe much liquid it is cooked in. The heat causes the protein fibers to contract, expelling the moisture and tightening the texture. Sadly, this process is not reversible.

I guess the solutuon is to cook in a Dutch oven on the stovetop so you can adjust the temperature appropriately or modify your slow cooker so that you can cook at a lower temperature.

0
F5a0ddffcf9ef5beca864050f090a790

(15515)

on February 06, 2013
at 07:39 AM

My advice - DO NOT COOK MEAT IN A SLOW COOKER. Slow cooker is for bone broth, period. Unless it is ox tails. Then you will make a beautiful bone broth.

It takes less than 15 to cook meat on the stove. It should be rare (beef).

Eed7dabde3d61910685845e04605267f

(2934)

on February 06, 2013
at 03:01 PM

One generally would not want to cook a fatty cut of beef rare, if one want to actually be able to chew it ;)

0
9c5c5ee15c6854f5d0da96def12ed0ef

on February 05, 2013
at 08:28 PM

Since the early 1990s, slow cookers have been built with a higher temp setting out of fear of liability lawsuits concerning food borne illness. Some people will hunt through thrift stores just to find an old slow cooker with a lower temp setting.

9055f14c31610afd4d3068ec48eb6d90

(984)

on February 05, 2013
at 08:55 PM

How about leaving the lid slightly opened-- wd that make a difference?

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