"The end result is incredibly tender, melt in your mouth, flavorful meat that is juicy and succulent - all because of how that low and slow approach lets flavor build and meat tenderize. But, while you might be tempted to leave a roast in a slow cooker longer to see how much better it might get over time, you should save yourself the trouble of a dried out, textureless roast and stick to recipe guidelines."
"Whatever cut you choose for your pot roast, the longer you cook meat and the higher the temperature, the more moisture it will lose. It doesn't matter if you have it immersed in liquid, the muscle fibers themselves no longer hold that moisture inside. So while you can have adequately sauced meat, the meat itself won't be moist. It will just be wet - and there's a big difference."
Slow-cooking a pot roast produces tender, melt-in-your-mouth meat by allowing flavors to build and collagen to break down. Most beef cuts benefit from cooking on the low setting about two hours per pound, with a slow cooker heating near 209°F. A 4-pound roast can take around eight hours to reach that temperature, while very tough cuts may need 10 to 12 hours for fat rendering and collagen conversion. Cooking beyond roughly 12 hours risks drying the meat as muscle fibers denature and expel moisture, shrinking and toughening irreversibly. Even with sauce or liquid, the meat can become wet but not moist.
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