So my chuck roast has been braising on low heat on the stove top for the required two hours, and according to the recipe it should be shreddable by now. It is--sort of. Its not the easiest task as there's a lot of connective stuff holding the meat together (lol I not exactly sure what the technical term would be). I'm not a big roast cooker, so I'm a bit at a loss. Would putting it back on the heat break this down or no?