Half cup, and I left it in for a few more hours, at least three. It’s a mess. The slow cooker probably heats too high, even on low. I’ve read some articles about the new generations of cookers having a higher temp range compared to the ones our parents used. Or I’m just incompetent. 
Even 5 hours on low isn’t enough. The meat will get tough and then soften. You’re getting it to the tough stage, but not cooking it long enough to soften back up.
I usually do roasts for 8 hours on low, and then it automatically switches to warm.
Also, why did you tie it? The purpose of cooking a roast in the slow cooker is so it’s fall apart tender. It can’t do that if it’s tied up.
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That’s how I bought it. And it actually is possible to overcook even fatty cuts. There is a sweet spot, it doesn’t get more tender the longer you cook it. Otherwise we could leave it for fifteen hours and no harm, no foul.
One can slap on all the bbq sauce they want, but it won’t hide over-cooked pork shoulder or brisket. I’ve tried some pretty bad pulled pork sandwiches and dried out brisket over the years. 
Right, but you are mixing apples and oranges. The rules that apply for slow smoking or baking don’t apply to slow cooker cooking. In oven and grill cooking, the longer you cook, the more it dries out. In slow cooking, you need to cook it for a lengthy period of time. In a slow cooker, you need to cook it for at least 8 hours if you’re going to use the low setting. 5 hours on low isn’t going to get you good results.
I would have untied the meat, browned it on all sides, and then popped it into the slow cooker for 8 hours. The fat on the edge of the roast hasn’t even melted – if it had cooked long enough, that fat would be very soft and gelatinous.
You mentioned your slow cooker results are always bad, but if you aren’t cooking them the way they need to be cooked using the slow cooker, your recipes will never turn out well.
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You’re right. I don’t know how to use it. Stewy dishes come out watery, beans don’t get creamy, and soup vegetables don’t soften. And some of this I’ve cooked for 12 hours past the point they should have been done (according to the instruction booklet or recipe).
I give up. Did I mention I love my Le Cruset? And I’m not afraid to leave my oven on when I leave the house.
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I like my Le Creuset pots too but I’m not about to leave my oven on all day long while I’m at work! 
I do beans and lentils in my slow cooker all the time and they come out great (usually Indian style, as we are Indian 
). I put them in the morning before I go to work on low for 10 hours. If you are slow cooking, you use less water than if you were simmering on the stove. It helps if you soak them the night before but it’s not necessary.
If veggies aren’t softening after 12 hours, then I wonder if your slow cooker is on the fritz…
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Nope, that’s true. I have an article from 2001ish from the Hartford Courant that notes that slow cookers were changed to bullshit Federal standard requirements on heating food - which means things overcook at the “old” time periods. But cooking for 2 hours on low would be about 3 hours on high, IMO. Still not long enough.
No way a half cup is enough liquid - granted, it supposed to make its own, but you definitely need more. The Pioneer Woman has a recipe that uses 2 cups of beef stock for a 4 lb. chuck roast.
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A very long and frustrating week.
Rest of the year doesn’t look much better.
I’m tired of it all.
I have next week off.
Although there will be some work done remotely.
At least there’s wine.
And cat cuddles.
And oh look! Gourmetté cooking (notice the accented “e” - that makes it gourmetté). Gorton’s fish filets, with leftover rice and peas. Remoulade of mayo, apricot dipping sauce, hoisin sauce, Sriracha, and Wickles pickle relish.
Damn straight there’s wine. For nine days.
:::waving my hands in the air like Kermit the Frog:::
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Doesn’t work just suck . That’s why we have wine .
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And bourbon
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To start - gnocchi with peas (“Ultimate Cookery Course”, Gordon Ramsay)
To continue - glazed pork - glaze basically reduced garlic/shallot/bacon/sherry sauce ( “Small Bites”), Paul Gaylor)
To finish - damson ice cream (Alder Tree Ltd, Ipswich)
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Enjoy your time off and do a little pampering!
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A early Thanksgiving for me . Decided to head up to Mt Shasta Wednesday to beat the snow . Crabbie is ready to be steamed for 17 minutes then I will pull it out of the pot and chill it down with ice . Along side is a prime New York I picked up from Costco . Will cook it simply in ci skillet . Romaine salad with the bread and wine .
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Indulge!
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Thank the deities.
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Oooh…garlic. bacon. shallot. sherry. Nom.
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:::Fainting::::: Dayam. Want. OMG. :::Expletive:::: amazing!
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Enjoying what is probably the last 60+ degree day we’ll see for a while with baby back ribs in the smoker. I made three racks, so we’ll probably load up on meat for dinner and just have a salad alongside. Was too lazy to do anything special sauce-wise so just a decent bottled BBQ sauce for those who want it - I generally prefer my ribs with rub only, or just a touch of sauce. They’ve got about an hour to go and my stomach is already growling!
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Ditto what Linda said.
My invite must have got lost in the mail - just sayin’…
Have a great trip. That area is on my bucket list!
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