Jim Kroger wrote:

> 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?
>

Are you boiling it? A stew boiled is a stew spoiled.