"Jim Kroger" > wrote in message
...
> 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

If you are making a soup and starting with raw meat, I'd cut the meat into
chunks first, then brown the chunks, then put in the crock pot with liquid,
onion, and spices. After it's cooked a bit and the meat gets tender, start
adding the vegies in bite-sized pieces (soup to me indicates everything is
bite-size).