Quick cooking question

Mine's on right now but I fear it won't be done by the time DH leaves for work, which is totally my fault for not getting it on earlier.  We'll see how it goes.

How long has it been cooking? I put our Sunday roast in at 11 and cooked it for three hours and it turned out like shoe leather. My husband made some decent gravy which was nearly soaked up by the meat. 

I put mine in the crockpot on high at 2pm, so nearly three hours.  I just went down to check and the veg was virtually raw, so I transferred it all into a dutch oven on the hob with hopes of DH being able to eat by 5:45.

I pretty much only buy beef that gets better and better the longer you cook it (stewing beef and chuck roasts) so at least I don't have to worry about shoe leather!

I never put anything in the slow cooker for less than 8 hours.

I never put anything in the slow cooker for less than 8 hours.

Really? What sort of meat do you use?

Really? What sort of meat do you use?

allsorts... chicken and pork, mainly. 

I've found that the higher the fat content in the beef, the better it breaks down over a slow roasting period (hence buying chuck/shoulder for my pot roast instead of silverside or brisket).  Today I used lean stewing meat, though, which turned out just fine!