Slow cooker problem

I’ve never had a failure with mine, it’s a medium sized Russell Hobbs model, bought as a gift by my daughter many years ago. I never brown the meat/veg first. Just put the heat on the highest setting for 20 mins, add the floured meat, then all the veg, seasoning and then the stock/wine. I cook for at least 4 hours. If I add dumplings I put these on top of the pot and finish in the oven.

Did you bring the meat up to room temperature before starting to cook? I’ve found if I forget this stage sometimes meat is tougher regardless of how long it’s cooked .

Thank you all for your help. Apart from not preheating the cooker, which the instruction booklet says not to do, I am doing everything else suggested.
I did use 2 separate packs of beef from the supermarket as I was making double. As some of the meat was OK and some was inedible, I think I have to conclude that I got some inferior meat in one packet. Oh well, Try again!

Keep experimenting Littleannie. Our butcher recommends skirt for slow cookers, might have more success with that.

Shin of beef can be very tasty, done in the slow cooker.

I often cook it on high, not medium, as I like it to be really dropping apart.

I don’t follow recipes with mine, but the only time I browned the meat beforehand for a hot pot, the meat came out as tough as old boots!

I always use braising steak. Brown the meat onions carrots in frying pan then add stock pearl barley chopped potatoes etc transfer to slow pot. I find heating up the next day makes it tastier.

I like to start with all the contents hot, use a tea towel underneath the lid and minimal liquid. You can always add more later.

I have a Crockpot it’s quite an old one now and rather basic. I put a thick board underneath learnt this years ago after scorching my work surface. I have everything ready chopped stock and seasonings. I put it in the Crockpot cold unless it’s poultry which I brown off. I switch it on usually for about six hours on high. I take the lid off and add a cornflour slurry to thicken the sauce if it’s too thin. I would return yours to the pot on high for a few hours. It does sometimes depend on the quality of meat and how it’s cut.

I had exactly the same problem as you, Littleannie. I have tried all the tips. I don't preheat the cooker. I usually brown the meat quickly then transfer to slow cooker. I cook on high for 3-4 hours, then reduce to medium. On my model, low is for keeping warm only.
Last week I bought better quality meat and it was soft and tender.

I tend to leave my slow cooker on high - until I see it bubbling away - then reduce to low. I'm vegan, but cook stews for family and I put a tin of tomatoes in, to tenderise the meat. I used to do the pan browning of meat first, but now, I just chuck everything in raw - and they say there's no difference!

My slow cooker (a cheap one I've had for years) has three settings - High, Low and Auto. The auto setting has it at High for an hour and then Low until you turn it off or change the setting manually. If the meat is not tender in 6 hours, I turn it up to High again for a while.

You can slow-roast in them too (cheaply). A leg of lamb's easy, just a couple of onions, garlic and some rosemary - with just half a cup of liquid - or none. If the lid won't fit, make one with foil, then add a few tea towels to insulate. Cook for 8 hours.

I never ever brown the meat first.

Everything goes straight into the SC. On 'high' for 4 hours, then 'low' for another 4.

However I do use rump steak for a beef stew, never braising steak. I just use less of it and more root vegetables instead because of the expense. I've done this dozens of times and each time it's been perfect - melt-in-the-mouth beef and well cooked vegetables.

I just chuck everything in nowadays no pre-browning. I didn’t say anything the first time I did it (just in case). No-one noticed so I’ve continued that way or years.
#lazygran

Urmstongran

I just chuck everything in nowadays no pre-browning. I didn’t say anything the first time I did it (just in case). No-one noticed so I’ve continued that way or years.
#lazygran

... exactly! I did the same - everyone loved the result.

I don't think it's lazy. If you can get a good result by cutting down on time and energy consumption, why not!

#life's too short

I use my slow cooker for my first cook of my Xmas puddings. Then on Xmas day I use it again saves all that watching of booking lots and they come out lovely.

Should say boiling pots. Sorry x

You’re right of course Dickens. 😁

Urmstongran

You’re right of course Dickens. 😁

How about this for an almost unbelievably simple 'straight into the pot' recipe - I found it on the 'net - wondered if it would 'work'... and the family asked for it again the following week.

Ingredients:
4 Chicken Thighs (bone in, skin on)
Handful of mixed dried herbs

Method:
Place in slow cooker for 4 hours on high, 3-4 hours on low.

That's it - nothing more than those two ingredients.

The 'baked' chicken fell off the bone and was absolutely delicious.

Some useful tips here, thank you. I have always used rump steak for casseroles in the oven, and had beautiful results. I just thought stewing beef would be OK in a slow cooker, obviously not. Or poor quality meat!

I’ve read these posts with interest. Although I cooked quite a few successful meals, I sold my SC ages ago because the faff of preheating it ( the rule when I got it ) then browning the stuff , then reading that I needed to turn it down after so many hours, which I couldn’t do, because I was at work meant it was irritating.
Reading some of these I might try again now DH has retired.

I don't preheat, I don't use low.

We're vegan, no meat, same theory.

I soak beans overnight, rinse. Place beans, chopped onion, garlic, herbs, hot water with cube in slow cooker. Turn it on high, leave it a few hours.

Dickens I’m definitely going to try that with chicken thighs next week! So easy, no messing, low fuel what’s not to like?

I cook whole chicken in mine, utterly delicious. Just add a glass of water or 50/50 wine and water, on high for 4 hours. Really succulent with delicious stock for gravy.Sometimes I put a few carrots in the bottom and whizz them up with the stock for gravy or a soup base.