I used a bottom round instead of the chuck roast and I cooked it as directed, overnight in a crockpot. The meat was very tender and came apart easily while I was shredding it with a fork and it was not fatty at all (except for the fat on the bottom, which I removed before cooking). However, when I tasted it, it did seem to be a bit grainy or mealy (not sure how to describe the texture). Maybe it was the type of meat I used. Also, the ketchup mixture was a bit too acidic for me, so after I shredded the beef, I added some more brown sugar to the mixture before returning the beef to the mixture for the last hour of cooking. Hopefully, we won't notice the texture while eating it on the buns. Overall, I like the process of cooking the meat with the mixture over it.
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I used a bottom round instead of the chuck roast and I cooked it as directed, overnight in a...