How do I keep beef from drying out in a slow cooker?

The it was probably just a crappy recipe. If you have some cooking experience you can tweak it or just find a new one. You can make some really good roasts in a slow cooker just make sure to brown it until a nice crust forms before you put it in for max flavour

Ooh, that sounds like a good idea!

@FaeLuna If you can spare the five minutes in the morning, browning the sides makes a huge difference for flavour.

@Callmewhatyouwill It was a rather lean cut of meat. Will have to get a more fatty one next time.

😁Both! The oil will blend with the water, about half a cup of water and a couple caps of oil! Mix it in and maybe add a little more spices to keep the flavor! Don't cook it any longer than you have to, just enough to get the moisture back in the roast! Poke some holes with a fork into the roast to help the juices mesh into the roast! Tip for next time, add the oil with water and the fixings you have used before but check the roast every now and then as well as flipping it over from top to bottom so the whole roast gets the moisture! That's how I do it, anyhoot sweets! I ain't no chef but I get no complaints, especially from my own taste buds!😁 @FaeLuna

Sounds like I'll try that next time!

😉@FaeLuna

@Mondayschild And that much liquid won't turn it into a soup?

@FaeLuna it won't and you meat will be moist and tender. You can start off with less. I don't use recipes.

Cool, I will keep that in mind. Thanks!

@FaeLuna Yeah, the issue is the cut of meat you're using. Bottom round is cheap, but it's solid muscle. Guaranteed to dry out.

For this recipe you want chuck, blade, or brisket. Tough cuts with chewy bits in them that will fall apart when cooked.

Another option is to just add a lot more water or beef stock like another poster suggested. Or just cook it for less time. Once done, take out half the veggies, and blitz the other half in a blender with the liquid (add salt to taste) so you have a nice thick gravy. :D

Hmm... never thought of turning the vegetables into gravy. That sounds interesting!

@FaeLuna It works well! Add a few potatoes as the starch helps the texture.

But the big thing here is the right cut for the job. Because round is so lean, all the juice just goes out of the beef into the slow cooker. So you need either a different cut, or a lot more liquid to compensate for the drying out.

And remember, if something asks for water, there's usually a tastier liquid you can use instead as was suggested elsewhere.

@shuhak It had a cup of water in from the start. Maybe it should have been more?

@FaeLuna maybe a little. But if your slow cooker runs hot you run the risk of boiling the meat. It come out terrible if that happens.

@marcusaurelius That's what the recipe said to do. 8 hours on low, or 4 hours on high.

It's helpful for cooking things over a long period of time? Good for those of us that start it in the morning and have it finished when we get home from work.

I’ve alwys managed to cook complete meals in 30 minutes to an hour . I used to cook professionally 😉@FaeLuna

Lol. I don’t do slow cooking 😛@Flenflyys