step 1 – the MOST IMPORTANT STEP. Pick a good roast. The best roasts will have some good marbling in them, like a chuck roast. Chuck roasts are moderate in price for good quality– that’s what I use! *Warning* If you use a different roast, you are straying from my “pull-apart guarantee”. Other good choices for roasts would be the ball tip and eye of round roasts. However, both of those will be tougher and will require longer roast times. Personally (and I may get flack from saying this, but I stand by my reasoning), I do NOT use rib eye or tenderloin for the slow-cooker. That’s like putting a fat diamond on a ring made of plastic… Just a waste.

Step 2 – Lots’o’patience. Patience. Maybe this is why most people struggle at making tender roasts… they aren’t willing to let it slow-cook for longer than 2 hours. If you slow-cook a roast for two hours and then throw a rage-fit when it’s not tender, I will take your Man Card from you and burn it.

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