16 hours ago, Suzee said:Okay Guys, Have put the pot roast back in the slow cooker on low, we shall see! If it is still rubbery at the end of the day, I'll take the store manager up on his kind offer of a refund if I'm not satisfied.
Suzee,
I hope your roast turns out well after the second cook.
I cook boneless chuck roasts in my circa 1982 Rival Crock Pot a lot, and according to the recipe in the owner's manual/recipe booklet that came with it, it calls for 5 hours on HIGH or 10-12 hours on LOW. It makes a big difference what setting you're cooking with. My experience is with the low setting, and I have even cooked from partially frozen on the low setting in the glazed clay crock with the recommended 1 cup of liquid to prevent thermal shock. I always have had excellent results when following the suggested time.
I have read that older crockpots like mine cook at a lower temp on the low setting than the newer ones, so that would make a difference too.
Their recipe says to add veggies at the same time as the roast, but I find the veggies except for the onions overcooked that way. I fish the roast out and add carrots, potatoes and celery to the bottom of the pot in the liquid a couple or three hours before the end of cooking time when the pot is at a boil on low. Then I place the roast back in the pot on top. After adding the veggies, I might kick it up to high until it reboils, then switch back to low, if I'm in a hurry. It always makes a delicious meal and all it needs is some good, crusty bread to soak up the juices.
I have noticed that chuck and even rib eye steak and roast cuts can be tougher lately than they used to be. The crock pot has always been an effective tool for dealing with tough cuts in my experience, anyway.
