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Why does everyone cube their chuck roast before browning? Mine gets tough every single time
I cut a 2.5 lb chuck into 1 inch cubes like all the YouTube videos say, and after 4 hours in the slow cooker the meat was dry and stringy, but when I left it whole last Sunday it shredded perfect. Am I just buying bad meat at the Kroger on Lamar or is the cubing advice actually wrong?
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moore.beth7d ago
Cubing is the right call and your whole roast worked by luck, not because the method is better. More surface area means more browning, more browning means more flavor, that's just how it works. The problem is your slow cooker is getting too hot on the edges, which dries out small pieces way faster than a big hunk that's still cold in the middle. Try browning the cubes hard in a skillet first and then cooking them on low for closer to 3 hours instead of 4. Also check if your Kroger is selling you choice grade that sat in the case too long, because stringy meat is usually a cook time thing, not a cube thing.
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