Jim Kroger wrote:
>
>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?

You're enumerated nothing you've done,
obviuously you've done *everything* wrong.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."