My 'set it and forget it' pot roast turned into soup

I followed a recipe that said to cook it on low for 8 hours, but I guess my slow cooker runs hot. Came back to a pot of shredded beef swimming in way too much liquid. Learned my lesson to check it at the 6 hour mark next time. Anyone have a go-to recipe that actually holds its shape?

3 comments

3 Comments

jesse_young272mo ago

Disagree completely, a pot roast falling apart is the whole point of a slow cooker. That "soup" you made is perfect for sandwiches or over mashed potatoes. Checking it early defeats the purpose of set and forget cooking. Embrace the shred, it's way more versatile than a dry slice of meat.

max9632mo ago

Look jesse_young27, I get where you're coming from but I like a roast I can actually slice. That falling apart texture just feels mushy to me, like baby food. I want to see the grain of the meat on my plate, not a pile of shreds. Checking it once near the end is the difference between a nice dinner and a pile of stringy meat, at least for my taste.

wendygarcia27d ago

So what temp are you pulling it at when you slice it? I've had good luck with a chuck roast around 195-200 internal where it still holds together for slicing but isn't tough. Lower than that and it's like cutting shoe leather in my experience. Just wondering if it's a doneness thing or more about the cut of meat you're starting with.