Author |
Message |
Curious1
| Wednesday, January 14, 2004 - 6:46 pm
I'm cooking a roast in the crockpot right now and I'm having some trouble! I cut up a 3 1/2 pound rump roast into large chunks and sprinkled it with some spices and poured in 1/2 a can of beef broth and a few tablespoons of wine. It has been cooking now for about 3 hours. I just went to check on it and the liquid is almost covering all of the meat. The problem is that the meat is so tough it is horrible! What did I do wrong and what can I do to fix it? (Should I drain some of the liquid, add some canola oil?????) Please help!!!
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Maris
| Wednesday, January 14, 2004 - 6:55 pm
dont know, dont own a crock pot and I absolutely stink at beef. I am guessing it needs more time? I would think liquid will break the meat down. Throw in some more wine.
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Reader234
| Wednesday, January 14, 2004 - 7:07 pm
what temp was the crockpot? It needs to be high, if not, I would suggest having a grilled cheese, or take out for tonight, then let the meat cook on high for a few more hours. For a rump roast, if its not tender, just cook it till it shreds and have beef sandwiches tomorrow? Or watch it and thicken the liquid into a gravy? wish i knew more, calling the 911 cook to your house!!
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Texannie
| Wednesday, January 14, 2004 - 7:16 pm
If you have it on high, it will take about 5 hours...low at least 8 to cook. If you need it quicker, cook it on the stove, bring it to a boil and then at medium for about another hour.
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Curious1
| Wednesday, January 14, 2004 - 8:35 pm
Ok, I'm continuing to cook it for a few more hours. It was cooking on high for the first 3 hours and I knew it would take awhile longer. I was just paranoid because it was so tough. I turned it down to low and will let it cook until I go to bed tonight (another 5 hours or so). Do you all think it is bad though that there is so much liquid that it covers the beef? Should I let it be or should I drain some of the liquid?
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Tabbyking
| Wednesday, January 14, 2004 - 9:08 pm
i always do mine on low, but it takes a good 6 to 8 hours to get tender. being in the liquid is fine. even cooking til it's more tender, i usually have to slice mine really thin. it does make good philly cheese steak sandwiches, to sliver the meat and add peppers, onion, cheese, etc. my mouth is watering already!
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Herckleperckle
| Wednesday, January 14, 2004 - 9:08 pm
No. That should boil down over time. And 1 hour before serving, you could throw in some cut-up carrots and potatoes. That will thicken everything up and be very tasty!
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Herckleperckle
| Wednesday, January 14, 2004 - 9:10 pm
Oops. And cut-up onions!
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Tabbyking
| Wednesday, January 14, 2004 - 9:14 pm
and some pepperoncini......ummmmm......
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Costacat
| Thursday, January 15, 2004 - 9:51 am
For crock pot cooking to be effective, you should not EVER lift the lid. Doing so allows steam to escape and increases the amount of cooking time. Cooking on low will take about 6-8 hours. Many recipes also use less liquid, since the steam creates additional liquid as does the longer cooking process. The liquid will not cook down much (it can't since it's being replenished by the moisture in the crock pot). You can go to the Web site for your specific crock pot to find out more information on how to effectively cook in one.
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Fabnsab
| Thursday, January 15, 2004 - 9:56 am
I cook my crockpot roast for about 6 hours. I cover the whole thing in water because it cooks down so much. If you don't sometimes it'll burn. I add water to cover, rosemary, garic powder, salt and pepper and worchestershire sauce(secret ingredient). It makes the best au jus. About 4 hours in, i turn it on low, and , I add potatoes and onions. I leave them whole so it takes longer for them to cook. When it is done, I dont even have to slice it. It shreds up on its own with a fork. Tabby is right-pepperoncini's are an awesome way to make a quick italian beef too. Now I want a roast!
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Curious1
| Thursday, January 15, 2004 - 12:39 pm
Well thanks for all your help everyone! I'm happy to say the roast turned out great. You all were correct though it just needed to cook longer! Thanks alot guys!
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Colordeagua
| Sunday, January 18, 2004 - 3:02 pm
When I cook a chuck roast piece of beef in the crock pot, I put it on low for about 12 hours. With beef, don't need to add any liquid. I just sprinkle some dried onion/mushroom soup mix over it and some cut-up fresh garlic. (Love garlic. Good cooking smells.) True -- never lift the lid during cooking. I love my crock pots -- three in different sizes.
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Sillycalimomma
Member
11-13-2003
| Tuesday, February 10, 2004 - 3:39 pm
Okay-no laughing aloud.... Last week I bought a crock pot because they were so darn cheap at walmart ($14.00). When I went to Costco I stock piled all of the meat and one of the things I picked up was a 6lb pork roast. Now I have never used a crockpot before and I have never cooked pork. I read through this thread and also found some other recipes on the net and this is what I did.... I cut the roast in half and seasoned it up. Then I put it in the crockpot with some chicken broth and put it on high this morning around 7:30. (Today is the busiest day of the week in this house and I usually forget to eat so I thought this would be a great compromise) I just got back home and took it out. The meat was falling off (which I love BTW) but after cooling down it is extrememly dry. I am not liking the way it is seasoned either. I am thinking pork would be great in this fashion with some sort of sweet/tangy sauce. I dunno. Anyhow, there is no saving this batch now, but I still have the other half. What should I do with it?????
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Twiggyish
Member
08-14-2000
| Tuesday, February 10, 2004 - 4:37 pm
I always cook the meat covered with water in the crock pot. You might want to add beef broth next time AND a half package of dried onion soup makes a good flavoring. (If you like onion) I also add wine sometimes. It makes a good gravy. You can add potatoes and carrots a few hours before it's ready to be served.
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Jagger
Member
08-07-2002
| Tuesday, February 10, 2004 - 4:38 pm
Sillycal did you cook it on high temp or low temp, it almost sounds like it got over cooked. You could try to save the half you cooked by shreading it and adding some bbq sause and making some shreaded pork sandwiches out of it. Usally if I cook pork in the crock pot I put it on low for about 6 or 8 hours along with some onions and cream of mushroom soup and water. I've never used any brooths with pork. I do make sure the meat is completely covered with liquid, it seems to keep it moist. You could also use the good half for a shreaded pork and bbq, that makes great sandwiches, and if it is shreaded it should stay very moist.
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Sillycalimomma
Member
11-13-2003
| Tuesday, February 10, 2004 - 5:34 pm
Thanks y'all! I did save what was cooked today by soaking it in bbq sauce and putting it on some buns. It was great. I have never tried cooking pork before and honestly couldn't even remember what it tasted like. I haven't had any in about 9 years! Ha! I think next time around things will go better!
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Twiggyish
Member
08-14-2000
| Tuesday, February 10, 2004 - 6:31 pm
Oh yeah pulled pork..YUM.. Just cover the pork with water (as suggested above) and cook all day..keep adding water. Right before serving strain off some of the water and pour in a jar of your favorite bbq sauce. Pull the meat (or shred) and serve over a bun. It's wonderful!!
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Lumbele
Member
07-12-2002
| Sunday, March 28, 2004 - 1:09 pm
Caramel experts, I had a disaster last night. Made a recipe from a German magazine which had caramel topped with custard and baked in a water bath in the oven. Problem 1: they said to bake at 150-180C, but not to let the water boil. How the hey do you do that when 100C is the boiling point for water? Problem 2: they said to cool the cups, loosen the sides with a knife and invert onto a plate. Custard and some of the caramel sauce came out, but stuck to the bottom was the best of all - the caramel. Wouldn't come out, no way, nohow! We ended up nuking it to liquify, but the custard was supposed to have this nice caramel lid, with some sauce running down over it. What did I (THEY) do wrong?
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Kstme
Member
08-14-2000
| Sunday, March 28, 2004 - 3:11 pm
Lumbele, this sounds VERY similar to a Nordski recipe my sister gave to me years ago. Sometimes the caramel does stick and I've made the recipe, at least, a hundred times. You've done pretty much what I do. I use boiling water bath to dissolve it. I've been making it since before I owned a microwave. Another trick if you're not as impatient as I, put the whole thing into the refrigerator. Let it get REALLY COLD. When you flip it, the caramel should all fall as it should. You didn't do anything wrong!
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Pagal
Member
08-16-2001
| Sunday, May 02, 2004 - 1:24 pm
Regarding pork in a crockpot: Pour a can of sauerkraut over the pork and let cook on low 8-10 hours. Serve with mashed potatoes and baked beans. Very yummy.
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