"W" > wrote in message
news
>I have a rump roast I tried to cook in a cast iron crock pot, around 250
> degrees for five hours. I followed a recipe that used vegetables and
> broth, which were about half way up the height of the roast.
>
> First, is this a good method for cooking this type of meat?
>
> Second, it came out dry and brittle. Would this be a sign of overcooking?
> Technically the recipe called for a longer cooking time.

I have no clue about degrees of a Crock-Pot. Mine only has settings of high
and low and one has a keep warm setting. Generally if you are going to do
the veggies in the same pot, you would put those on the bottom, then the
roast. You want some broth but not a lot. You don't want to stew the meat.
Put on high for an hour and then on low for probably another 6-8 hours.

However... Your post is confusing. Did you use a Crock-Pot or a cast iron
pot on the stove? They are not the same thing and they don't work the same
way.