On Jan 13, 11:23*pm, phaeton > wrote:
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>
> Thanks.
>
> -J

Here's my favorite crockpot recipe (other than using it for pulled
pork):

“Crockpot Swiss Steak”

(Serves 6)

Ingredients

2 pounds top round steak
1 1/2 C. Flour
1 tsp. Dry mustard
1/2 tsp. Powdered oregano
1 tsp. Salt
1/2 tsp. Black pepper
3 T. Oil

1 28-oz. Can diced tomatoes with juice, divided into thirds (can be
herbed or not, your choice)
1 14-oz. Beef broth
1 medium to large onion, sliced and separated into rings

Cut the meat into small portion sizes (meat pieces will expand during
tenderizing). Mix flour with seasonings, and using a heavy pointed
meat mallet, pound it into the meat pieces, making sure each piece is
throughly tenderized and evenly coated with flour on both sides. Heat
oil in large heavy skillet. Brown each piece of meat quickly, turning
once, and not crowding the skillet. When each piece is done, remove
from skillet and put aside. Empty the can of beef broth into the
crockpot, and put one third of the onion rings on the bottom. Put one
third of the meat pieces in next, and then 1/3 of the tomatoes with
juice. Continue layering, ending with tomatoes.

Cook in crockpot on “low” setting, 6 to 8 hours.

These portions freeze really well, sealed tightly.

N.