In article >,
"The Ranger" > wrote:

> Jim Kroger > wrote in message
> om...
> [snip]
> > Also, I'll cook on low, I used high.
>
> /blink
>
> "10 hours on high?" Wow! /That's/ your problem! You've boiled the meat into
> leather, soft leather, but leather none the same.
>
> > But how can I tell if it's cooked enough....that is, how will I
> > know if cooking more will make it more or less tender? The
> > veggies will be cooked by 10 hrs. for sure.
>
> The low setting is designed to cook meats at a safe temperature over an
> extended time frame, without boiling it into leather. The way to make /sure/
> is to fork the meat and potatoes.
>
> The Ranger
>
>

Agreed...
On the rare occasions I use crock pots, I start out on high just until
it starts to bubble, then turn it to low for the long term cooking of 8
to 10 hours.

Oh. Crock pots also work better if "stacked" properly. The things that
take the longest to cook should go on the bottom, and the meat should go
on the very top!

This is how I layer it. First, I put one cup of pearl barley on the
bottom. Next, diced carrots, then sliced/diced onions, then potatoes and
shallots, then I put the meat on the very top and I do NOT cut roasts up
in pieces to crock pot them! I usually use boneless chuck and keep them
whole. I add a bit of garlic and any other herbs and flavoring to the
top, then I add my stock and wine mix and add enough water if necessary
to just come to the top of the roast.

Start the crock pot on high until it is bubbling, then turn it down to
low for 8 to 10 hours.

The meat then breaks up with a fork and you can mix everything together
when it is done for serving.

Works for me anyway......

I rarely use a crock pot anymore now that I've re-discovered the
pressure cooker for pot roast. -) Faster and more consistant results.

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ ^ ^
>,,< >,,< >,,<