Pot Roast in the crock pot comes out dry?

I would suggest searing your meat in a hot pan with some olive oil, butter and seasonings first to create a crust on the outside and keeping the meat juices on the inside. Then, put it in your Crock Pot, add in some Beef Base, Stock or Beef Bouillon as well, not just water. Same with the Chicken, searing the outside will create a seal to keep the natural juices inside while cooking, so they won't dry out during the long process of slow cooking. For your chicken, add in chicken stock, base or bouillons............when the meats release their juices, they are also releasing their flavors, so the stocks, base or bouillon will help to season the meats upon a longer cooking time. Hope this helps you out today, have a wonderful evening!

First- make sure you are getting the right cut of meat for crock-pot style roast. Before putting it into the crock-pot heat some olive oil in a fry pan and brown it well on all sides to get a nice caramelization-especially the perimeter where the fat should be all around. This will provide lots of good flavor. then put in the crock and cover with water. whatever vegetables you want over that and cook it low for 6 to eight hours.

First always put veggies in bottom of crock first, not the meat, put meat on top.

With Roast Beef I add 1 12 oz. of can cola to along w/ the cup of water and veggies and onion soup mix, works great, but do not use diet cola (I use Coke Classic). A friend shared this w/ me last year and it never fails.

With a roast chicken and veggies in crock-pot I add one 15 oz. can low-sodium chicken broth and then fill the can w/ water and add, never dry and comes right off the bones.

You need more moisture in there for the long cooking period. Use water and season well or use beef stock (or chicken). If you don't put enough liquid in there to keep the meat covered, it will get dry. And the onion soup mix has a lot of salt in it which will pull even more moisture out of the meat.

Save the extra broth. Put it in containers and put in the freezer. Makes great additional to soups, stews or chili!

Brown the meat first and cook on low for 7,8,9 hours. The only way this can be getting messed up is that you are leaving the lid off. With some moisture and the lid on, shoe leather would turn out great!

all meat gets dry like that from over cooking.

Go for 6 hours instead with the same recipe and you may notice a huge difference.

I have had better results if I sear the meat first. My sister-in-law just drops the meat in like you do and has great success. Sometimes I think it depends on the temp of the slow cooker and the length of time it is left in.

Just how many of these berry or vegetable questions will we see soon?

its because you are cooking your meat to long, try adding chicken stock, and maybe sum more time marinating it before you cook it over night or when your at work

that's a great question