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

@CountScrofula I think it was a bottom round? Can't remember exactly which one I bought. I cooked it with a cup of water added to it.

@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.