What cuts of beef will shred well after 10 hours in the crock-pot?

Lean cut of brisket. ($$$)

Sirloin or tenderloin should be fine. Anything cooked long enough in a slow cooker will be nice and tender. Cut the meat before cooking, across the grain, and cook it for your ten hours. When I make stroganoff, I always slice the meat in slices, not chunks.

I should note that I say 10 hours because I’m at work for 11–11.5, plus 30–35 minutes travel time home. After 10 hours, it goes into warming mode, so I figure, why not let it cook as long as possible?

We just had black angus roast in the slow cooker and after 8 hours it was falling apart. Oh it was so tasty! So I bet after 10 hours you’d probably find some easy shredding.

Second the brisket. Trim as much of the cap fat as you can (but not all) and put an inch or so of beef broth in the bottom. Season the brisket all over with salt & pepper. Cook it on low.

I used a few pounds of the angus pieces.. filling about half the pot. I started them going in a pan, dumped in two packets of Lipton onion soup mix, and then put it in the pot. Then I sweat the onions and the mushrooms, threw them in the pot… squirted in maybe a tablespoon of ketchup, and dumped in a carton of beef stock, which almost covered the meat. When I get home, I’ll take the meat out, shred it, and mix flour with the sour cream to thicken it, and then throw the shredded meat back in.

I would say any cut of roast. Like everyone else says brisket. Really after 10 hours just about anything.

Yup to everyone’s answers. I’ve used a giant boneless chuck roast to shred for Mexican shredded beef. Stuck it in the crock pot with garlic, onions, salt, pepper and nothing else (not even any water). Cooked it on low for 8 hours or so and it shredded just fine. After 11 it will have probably shredded itself!

Wow, poofandmook…I just looked up and saw how you prepare yours. I’ll have to try it.

@McBean: This is the first time… so I have no idea if it’ll work! lol

@McBean: it came out wonderfully… sort of. The meat shredded exactly the way I wanted it… I’m very bad at thickening though. So after I put the leftovers in the fridge, the next day, it was exactly the right consistency. I stirred in some extra sour cream and it’s exactly the way I hoped it would come out… thick… not brothy at all. Sort of gloppy, really.

@poof: Sounds delicious and decadent. This weekend calls for some comfort food, too. BTW, I think I’m making your potato salad this weekend!

Crock-pot cookery utilizes a moist heat cooking technique referred to as braising, in the culinary world…...
...Stewing to the layman.

I’ll make this short and sweet…..........

O.K…..
Proteins are…all meat is muscle.
There are two types of muscle tissue inherent to all proteins:
1. Collagen
2. Elastin

That stuff we call burger meat/ ground beef…...etc…is not the ”lips ‘n eyeballs”....and all the extras..(well perhaps….hmmmm.) that every herbivore would have you believe.
Ground meat is merely “over-worked”, bulky, tired and old muscle/connective tissue that is comprised mainly of collagen.

Collagen does not break down as easily as elastin.
Elastin is that sumptuous, mmmmmmm….melt in yer mouth layer of fat around your prime rib! Yummmm!!!

Having said that…..collagen therefore needs help. If it can’t be broken down manually (through grinding…) then it requires an infusion of moisture.

Thus…..get yourself a brisket, rump roast, sirloin tip (not top), shoulder, shank…....and follow these pertinent braising rules…..Especially when using a crock-pot!

1. Always, always, always…........‘seal’/sea/caramelize the protein on all sides first and foremost. This integral first step prevents the already tough cut from losing anymore valuable moisture.

2. Liquid….....just to cover….simmer gently….add aromatics whenever you wish….

Good luck poofy!

sear….not sea…
oooops….
A bit sleepy today

@mee_ouch: It shredded exactly the way I wanted it. I just can’t thicken worth a damn. LOL

@mee_ouch: Where can I sign up for your class?

Poofandmook: coat the roast with salt, pepper, and flour before cooking. It’ll help develop a crust, flavor, and also aid in thickening.

If it’s still too soupy, make a quick roux and stir in just enough to thicken – and remember it will thicken more as it cools.

@Dave: The roux and I aren’t quite pals yet. I don’t know what my problem is.

Equal parts butter and flour. Cook them together on medium-low heat, stirring constantly, until the flour no longer smells raw and they’re well-integrated. That’s it!