Originally Posted by Bluelady
Pick a fatter meat, such as chuck roast and simmer on low for at least eight hours, preferably more.
If you pick a more expensive roast, such as pork loin, or a beef roast with less fat, the meat will turn out dryer.
So the cheap fatty roasts are the ticket!
I have to laugh at this.. as my 86 DMIL..has been a cook at our local nursing home, hospital and the most popular night club we have..plus cooking for 11 kids. She always asked me why my roasts were always tasty, melt in your mouth. She asked where I bought my roast from..she bought from there then also.. still complained her's were hard to chew and not as tasty. She was not buying the cheap roasts. I use my slow cooker weekly, and have never had tough meat from mine ever. The other key to it..only just cover the bottom with water..just like maybe 1/2 inch. As the slow cookers, keep all the moisture in them.