1

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Slow cooker: grass fed chuck roast: 2.5 pounds for 9 hours on Low? (Too long)?

Answered on August 19, 2014
Created May 01, 2012 at 1:39 AM

I have a 2.5 pound grass fed chuck roast which I'd like to cook tonight so it's ready for breakfast.

Is 9 hours too long on LOW in a slow cooker?

At what point will it likely get chewy or stringy or dry?

Thanks for any suggestions

Mike

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 02, 2012
at 04:49 AM

Nope! Due to the long cooking time, and the efficiency of liquid in delivering heat, it cooks very evenly over a long period of time. At two hors or so, it'll probably be different; but give it six or eight and you'll never tell. Plus, it gets more tender the longer it cooks.

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 09:06 PM

Does the bottom half of the roast (liquid covered) turn out different than the top half?

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 01, 2012
at 07:48 PM

Cover the beef half-way, not fill the crock half way. I'll edit for clarity. Thanks!

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 10:35 AM

Was that cover half of meat with liquid, or fill half the slow cooker with liquid?

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 10:30 AM

I never heard of that technique. I will try it next time

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on May 01, 2012
at 03:26 AM

I add cut up tomato as well. I think the acidity helps somehow.

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 02:13 AM

Thank you both. It's great having this resource!

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 02:04 AM

yes, water. Normally I would do some veggies but I'm trying to be minimalist during this elimination period for trouble-shooting purposes.

De9cfdb47ff142453b62bc145e44f9c4

on May 01, 2012
at 01:46 AM

I think you will be fine. I usually do a 3.5-4 lb seven bone in the oven for six 6 hrs @ 275. I would guess the slow cooker will be a lower temp than that so I think it will work well. Are you adding any liquid?

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8 Answers

best answer

2
83e08b3e7029521d4ae290a239b82d57

(250)

on May 01, 2012
at 03:20 AM

I usually do roasts that size in my slow cooker. I cut up an onion and line the bottom of the pot, then dry rub the roast and place on top. Usually I add only about 1/4 cup of water and let it cook for 8-9 hrs. Come out perfect.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on May 01, 2012
at 03:26 AM

I add cut up tomato as well. I think the acidity helps somehow.

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 10:30 AM

I never heard of that technique. I will try it next time

1
9e975c86f483555ed19e59c5628488ca

(823)

on May 01, 2012
at 03:47 AM

Well presumably you've put a liquid in there with it, so it should go past tough and then proceed to fall apart.

9 hours on low is just fine, I frequently do tough cuts of beef in wine for 8-12 hours.

0
7fc82eebafd44badc73c520f44660150

on May 01, 2012
at 01:02 PM

Thanks everyone!

It came out delicious!

Mike

0
B8fa88e3a94784aeb9280cf1180564fa

(320)

on May 01, 2012
at 09:22 AM

I did a 2.5 lb grass fed chuck this weekend. Tossed in chopped tomato and onion and cooked for about 7 hours. Delicious. I pulled the meat off the bones tossed them back in the pot for bone broth.

0
44348571d9bc70c02ac2975cc500f154

(5853)

on May 01, 2012
at 07:17 AM

Slowcookers usually cook way above optimal heat. You can cook short ribs sous vide for amazing 72hours at 55C and they will be the best ribs done.

0
A4216f1b1e1f5ab3815bd91700905081

on May 01, 2012
at 05:08 AM

The slow cooker is a braising method of cooking. Add chicken or beef stock (even water will do) to cover the bottom half of the meat, some assorted vegetables and cook on low until the world ends; it'll be good.

Dry cooking in a crock pot is something I avoid for "cheap" cuts like chuck, bottom round, or the like. The cheap/tough cuts have an amazing amount of flavor, but they really benefit from a long, low (temperature), and slow cooking method.

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 10:35 AM

Was that cover half of meat with liquid, or fill half the slow cooker with liquid?

7fc82eebafd44badc73c520f44660150

(3275)

on May 01, 2012
at 09:06 PM

Does the bottom half of the roast (liquid covered) turn out different than the top half?

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 01, 2012
at 07:48 PM

Cover the beef half-way, not fill the crock half way. I'll edit for clarity. Thanks!

A4216f1b1e1f5ab3815bd91700905081

(1646)

on May 02, 2012
at 04:49 AM

Nope! Due to the long cooking time, and the efficiency of liquid in delivering heat, it cooks very evenly over a long period of time. At two hors or so, it'll probably be different; but give it six or eight and you'll never tell. Plus, it gets more tender the longer it cooks.

0
0266737ea1782946902fd3f8e60fa0b9

(2504)

on May 01, 2012
at 04:47 AM

depends on the type of roast. I find that if there's enough fat, you can keep it in there for a long time. So hopefully with chuck, you should be ok.

0
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on May 01, 2012
at 01:49 AM

I think that's fine. I've cooked lots of different cuts of beef in slow cooker for longer than that. I usually put some water in with it, but either way I don't think it should get dry because the moisture is trapped inside the slow cooker.

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