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I would dice it and make something else out of it -- roast beef hash comes to mind. The potatoes, onion, and whatever else you decide to toss in will overcome the dryness, and chopping it will overcome the toughness.


It doesn't matter if it is covered or not. The inside of the slow cooker will be warm enough to cook the meat. Braising (not submerged) and simmering (submerged) are two methods which both can lead to good results. The "very chewy" result sounds like choosing the wrong type of meat for slow cooking. If it was a real roast, then this is the obvious problem. ...

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