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Lid on crockpot doesn't fit tightly

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I have a "programmable" 5 qt. Rival oval crockpot and the lid doesn't seal tightly, which I think may be defeating the purpose of it. I was under the impression that you do NOT take the top off, because that slows cooking time, so if heat is escaping the lid, isn't that making it slower?

Last night I made some round steak with broth, herbs, potatoes, onions and garlic. It heated up the kitchen, (and it was over 90 outside) and the steak just didn't get as tender as it should have, and I assure you it cooked for a very long time. I finally got a piece of heavy duty foil and put it over the crockware, and then set the lid on that. Is that right? Has anyone had an experience like that? Am I destined to keeping foil on the darn thing?

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  1. The crockpot glass lid doesn't form a tight seal with the crockpot. It fits slightly looser than a typical stainless steel pot and lid. You don't want to remove the lid while it's cooking because all the heat would escape, but you do want a slow stream of steam to be able to escape or the lid would blow off!

    How long did your round steak cook? Was it in a large piece or cubed? The only time I've been able to get a tough cut like that tender was to cube it and let it stew for 8 hours on high.

    3 Replies
    1. re: leanneabe

      Thanks for the info! I had cut the steak in serving size pieces, and it was a better quality, if that's possible, of round steak than usual. I cooked it for 6 hours on high. I had done this same recipe before, but not with the potatoes. I think that the meat was not as submersed in the liquid as before, which I realized after 3 hours, and added more, but my DH couldn't wait to eat any longer than the 6 hours! Live & learn, huh? No more foil? Right?

      1. re: danhole

        Exactly, Ms Hole, better without the foil.

        1. re: danhole

          I'd try and let round steak go at least 8 hours. You probably also lost some heat when you added more liquid after 3 hours. My experience with round steaks is that they have this tiny margin where they go from chewy to tender and you just have to let them cook until that happens.

      2. The lid should fit loose enough to allow some steam to escape. I'd suggest using beer in the broth if you are cooking beef - it seems to tenderize the meat.