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Roast in the Crock Pot question
Posted on 8/25/12 at 4:58 pm
Posted on 8/25/12 at 4:58 pm
So I have a 4 lb chuck under blade roast and it's been in the crock pot for 6 hours on low. It's still not fall apart tender. Do I leave it on low for a couple more hours or can I turn it up to high for another hour?
Posted on 8/25/12 at 5:09 pm to 4everfightintiger
I'd leave it go on slow if you have the time. Did you sear the protein and/or let it come up to room temperature before tossing into the crock? If you toss it in right out of the fridge it's gonna take some extra time.
Posted on 8/25/12 at 5:10 pm to 4everfightintiger
depends on when you want to eat...if in the next hour, i'd kick it up to high..
Posted on 8/25/12 at 5:28 pm to Degas
It's really my first time I've ever used a crock pot for a roast. I guess I could have taken it out and let it come to room temp while I cooked breakfast but I didn't have time to sear. Kiddies were driving me nuts to go to the park. Great tips and noted if I ever do it again. Maybe I'm old school but I prefer to do it on the stove top like my maw maw taught my dad, who taught me.
Posted on 8/25/12 at 5:29 pm to 4everfightintiger
I usually start mine on high and then turn it on low---always falls apart
Posted on 8/25/12 at 5:30 pm to 4everfightintiger
Searing merely adds flavor so it's not necessary. If you toss in a roast at 38 degrees, it's going to take a couple of hours longer in a slow cooker. Probably less desirable results as well.
Posted on 8/25/12 at 6:02 pm to 4everfightintiger
Did you add any liquid?
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