Hi all. I am trying to make beef soup. I've tried to use several kinds
of roast, up to the most expensive I could find.

You know how a really well-cooked roast has parts the just fall apart in
your mouth they are so tender? I would expect roast cooked in soup in a
crock pot for 10 hours to be like that or even more tender.

But every time, my roast meat is not soft, but it's kind of tough. Not
like an overcooked dried out roast kind of touch, but sort of chewy.

Anybody know what I'm doing wrong?

Thanks!

Jim