jim, just remember CROCK POT=SLOW COOKING.
i (almost) ALWAYS cook on LOW.

--
read and post daily, it works!
rosie

as I grow older, I pay less attention to what men say. I just watch
what they do.
..............................andrew carnegie



















"Jim Kroger" > wrote in message
om...
> "Dimitri" > wrote in message
.com>...
> > "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
>
>
> Thanks. I am browning the meat. But I will cut it up, I didn't.
Also,
> I'll cook on low, I used high.
>
> 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.
>
> Thanks very much,
> Jim
>
>
>
> >
> > There are several points he
> >
> > 1. What cut of beef are you using? Something like chuck or
meat will
> > some fat running through the muscle will help.
> > 2. Are you browning the beef first or just dumping the mess
into cold
> > water. (the browning helps the flavor but not the texture)
> > 3. How big are the chunks of beef you are cutting? I would
think for
> > soup no more than 1/2 inch square.
> > 4. You don't mention if you are cooking on High or Low.
> > 5. If you are starting with very cold ingredients then
cooking on low for
> > 10 hours this just may not be enough time.
> >
> > Dimitri