Topside in slow cooker, overcooked, what did I do wrong?

[cheesenpickle]

I've just cooked 1kg of topside in a slow cooker, it's been on low for 5 hours. So it's meant to flake away and be lovely and moist. Well it isn't it's dry, what have I done wrong. I'm assuming I've cooked it too long ? How long would give me lovely moist meat?

How did you prep? Did you own fry to brown it first? Add any seasoning? Add any stock?

Forgot to add, I dont have any advice but the same bloody thing happens to me. Every. Single. Time.

I thought a slow cooker was fool proof. I must just be a massive fool.

Everything I read reckoned it was foolproof method of cooking a joint. Clearly not! Glad it's not just me. I sealed it , sat it on carrots, onions and celery and put a mug of stock in. It should in.theory be lovely.

Topside doesn’t have enough fat for slow cooking. Brisket or shin much better

I did see some slow cooked recipes for topside. I know brisket slow cooks better but I wasn't on banking on the topside being so dry. I'm just wondering for a kg of topside how long should it be done approx.

Have you eaten it all, if its dry I would wait until is cold and have it sliced really thinly with chips and chutney.

It wasn't too bad actually smothered with gravy. Maybe next time I just need to cook it for half the time and keep checking it I guess.

Did you add liquid to the slow cooker? I always do and turn the meat over half way through cooking.