Which makes more tender beef (stew) instant pot or crock pot?

[Anonymous]

Anonymous wrote:Started on instant pot, all the sautés/searing; then started to pressure cook. Was unsure on texture so switched to the high then low temp approach suggested above. Could have gone another hour, but also very happy with result. Thank you for the virtual coaching.

Next batch will be in Dutch oven, after much sleep!

Oops. Meant switched to slow cooker. It was a long day…..typos

[Anonymous]

DP, but following...are you folks adding beef broth, red wine, or another type of lgravy mix/liquid for added moisture as it cooks?

Are the vegetables absorbing too much of the meat's juices and therefore inadvertently drying out the meat? Should I add in the veggies (especially something like potatoes which seem to be super absorbers) in the final hour of cooking?

[Anonymous]

if you are using good quality meat. prime rib, Ny strip, etc. the meat would be plenty tender. Don't overthink it