For more tender results I’d stick with the chuck roast. Flank steak is quite lean and therefor not as tender.

Hi Susan – Yes brisket would work it would just be slightly less tender since it’s leaner. And boiling beef is basically stew beef – good for stew (simmered low and slow) or making stock.
I’m very happy you’ve been enjoying my recipes!

A little off topic, but we purchased a side of beef. What can I use boiling beef for?

Thankyou for all your recipes. We have tried many, and are never disappointed!

OMG. The best shredded beef tacos I’ve ever had and the 1st time ever using a crock pot. I changed some ingredients because of what I had on hand like pasilla chili powder,half a onion, beef bouillon cubes with 2 cups water and a handful of Japanese chili pods also about 6oz tomato sauce I didn’t use from the night before also added a fresh green chili I didn’t want to go to waste. Extremely good and fed 3 kids and myself with not that much leftovers.

Sounds like a skill issue to me pilot.

I would try 275 for 4 to 5 hours.

Could these be made in a Dutch oven. If so at what temperature and for how long?

Added two steps I gleaned from other recipes. After removing the slow cooked beef, I transferred the liquid to a sauce pan and reduced the liquid in half. After shredding the beef, I poured the reduced liquid over the meat and tossed the shredded beef to distribute the juices. I then put the pan with the meat under the broiler to dry out the meat and crisp up the meat. Turned it several times. Did not need to additional salt or pepper as the concentrated liquid had plenty of flavor. Thanks for a new addition to Taco Tuesday.

Made these for dinner. The house smelled wonderful all day long! I added jalapeños as we really love heat. Will definitely go into the rotation!