So I'm asking this question on behalf of my boss. He likes to do roasts in his crock pot, but hasn't been able to get the texture he likes with beef. He's wondering if he is using the wrong cuts. He did a pork shoulder, and liked how well that "pulled", but he prefers the taste of beef. I've never used a crock pot and have never roasted whole roasts of beef (other than tenderloin) or pork, so I have no idea.
So, what are the best cuts for doing in the crock pot to get a nice "pulled" result?