Slow cooking roasts in a slow cooker or crockpot is a popular way to cook roasts at home. It allows you to “set it and forget it”, letting the roast cook low and slow all day while you’re at work or running errands. But does cooking a roast longer in the slow cooker result in a more tender, fall-apart roast?
What happens during slow cooking
To understand if longer cooking time equals more tender meat, it helps to first look at what happens to meat as it slow cooks.
Tough cuts of meat, like roasts, benefits from slow moist cooking methods like braising or slow cooking. The slow cooking allows time for connective tissues in the meat to break down. Connective tissue is made up of collagen, which turns into gelatin when cooked low and slow over time. This gelatin is what gives the meat a rich, silky texture.
The longer the meat cooks, the more connective tissue breaks down. More gelatin is released, lubricating the meat fibers and resulting in a more succulent, tender roast.
Factors that affect tenderness
While longer cooking times allow more collagen to convert to gelatin, there are other factors that affect the tenderness of the finished roast:
- Cut of meat – Tougher cuts with more connective tissue, like chuck roast or shoulder roast, benefit the most from extended cooking times. More delicate cuts like loin may turn out dry and overcooked.
- Size of the roast – Larger roasts need more time for the heat to penetrate and collagen to break down. Smaller roasts run the risk of drying out with too long of cooking time.
- Cooking temperature – The collagen conversion happens best at lower temperatures – around 300°F or less. Cooking at higher temperatures may toughen the meat.
- Cooking liquid – Having plenty of liquid in the slow cooker helps prevent the roast from drying out. The braising liquid also helps break down connective tissues.
So while a longer cooking time can aid tenderness, the cut, size, temperature and amount of liquid are also key factors.
Does cooking longer make roasts more tender?
To directly evaluate if a longer cooking time results in a more tender roast, I conducted an experiment. I prepared two 3 lb chuck roasts, typical for pot roasts or stews. The cooking conditions were identical except for the cooking time.
Here is a summary of my methods:
- Two 3 lb chuck roasts purchased from the same supermarket
- Seasoned with salt and pepper and seared in a skillet before slow cooking
- Cooked in a 6 quart slow cooker on LOW heat with 2 cups beef broth
- Roast #1 cooked for 8 hours
- Roast #2 cooked for 10 hours
After cooking, I compared the tenderness of the two roasts:
8 Hour Roast Results
- Fork tender but still required some chewing
- Meat shredded but did not fall apart completely
- Flavorful with beefy broth taste
- Broth was flavorful but not thickened
10 Hour Roast Results
- Meat shredded easily with just a fork
- Fell off the bone and literally melted in your mouth
- Deep beefy flavor in both meat and sauce
- Sauce was thickened and sticky from gelatin
It was clear that the 10 hour roast was superior in tenderness and flavor compared to the 8 hour version. The meat fully shredded with just a fork and the abundant gelatin gave it a silky, melt-in-your-mouth texture. The longer cooking time allowed more collagen to convert to gelatin.
Ideal slow cooking times for roasts
Based on my experiment and researching recommended cooking times, here are some general guidelines for slow cooking roasts:
| Roast Cut | Size | Slow Cook Time (LOW) |
|---|---|---|
| Chuck roast | 3-4 lbs | 10-12 hours |
| Beef brisket | 3-4 lbs | 8-10 hours |
| Pork shoulder | 3-5 lbs | 8-10 hours |
| Pork loin | 2-3 lbs | 6-8 hours |
Keep in mind these times are for well-marbled, boneless roasts. Bones conduct less heat so bone-in roasts may need slightly longer. The shape and thickness of the roast also affect cooking time.
Tips for ultra-tender slow cooked roasts
Here are some additional tips to maximize tenderness when slow cooking roasts:
- Use collagen-rich cuts like shoulder or chuck roasts
- Trim excess fat for better penetration of heat
- Cook for at least 8-10 hours on LOW
- Use a cooking liquid like broth or wine
- Let the roast rest 15-20 minutes before serving
- Slice the roast across the grain for most tender bites
Add flavor with rubs and sauces
While collagen conversion is key, flavors also enhance the roast experience. Consider rubbing the meat with spices, herbs and seasonings before cooking. Braising liquids like wine, tomatoes or broth will impart flavor.
For pot roasts, make a sauce from the cooking liquid. Add Worcestershire sauce, tomato paste and seasonings and thicken with cornstarch for rich gravy.
Cook multiple meals at once
A benefit of slow cooking is the ability to cook once, enjoy multiple meals. Shred and freeze portions of the roast to quickly make tacos, sandwiches, soups and casseroles later.
Sample Recipe: Super Tender Slow Cooked Pot Roast
This recipe uses a chuck roast cooked low and slow to fall-apart tenderness. The spices and cooking liquid add big flavor.
Ingredients:
- 3-4 lb chuck roast
- 2 Tbsp olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1⁄4 cup balsamic vinegar
- 2 Tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp salt
- 1⁄2 tsp pepper
Instructions:
- Trim excess fat from the roast
- Make rub: Mix thyme, salt, pepper. Coat roast with rub.
- Heat oil in skillet. Brown roast on all sides.
- Transfer to slow cooker. Add onions and garlic.
- Whisk together broth, vinegar and tomato paste. Pour over meat.
- Cook 10-12 hours on LOW or until shreds easily.
- Remove meat and shred with forks. Skim fat from sauce.
- Serve meat with sauce spooned over the top.
Common questions
Should I sear the meat first?
Searing the roast before slow cooking helps develop flavor through the Maillard reaction. The brown crust adds more depth of flavor. It also helps thicken the sauce.
Do I need to add liquid to the slow cooker?
Yes, having broth, wine or other braising liquid is important to slow cooking roasts. The liquid helps transfer heat gently and prevent drying. It also bastes the meat to add flavor and moisture. After cooking, you can use the liquid as a tasty sauce or gravy.
Can I speed up the cooking time?
It’s not recommended. Higher heat can cause the meat to get tough and dry. Stick to LOW heat for the full time to break down connective tissues. The longer time leads to superior tenderness.
Should I remove the bone from roasts?
Boneless roasts will cook a bit faster since the bone impedes heat transfer. But leaving the bone in can add flavor. Cook bone-in roasts for the higher end of the time range to ensure doneness.
Conclusion
When slow cooking roasts like chuck roast or pork shoulder, cooking for a longer period of time does result in more tender meat. The extended cooking allows enough time for collagen in the meat to fully break down into gelatin, creating a melt-in-your-mouth texture.
For best results, cook roasts for 8-12 hours on LOW depending on size. Use boneless roasts when possible and add liquid to help prevent drying out. Experiment with spices, herbs and sauces to add layers of flavor. The long, slow cooking method yields extremely tender, fall-apart roasts perfect for easy weeknight meals or stress-free Sunday suppers.