Here's the confession that's driving my question. I fear roasting. I'm comfortable roasting a chicken and or some veggies, but I fear messing up this 2.5 pounds of chuck I've got tempering on the countertop if I roast it. I've avoided roasting similar pieces due to my roast-o-phobia.
We are hosting a small, very casual dinner tonight. We're basically having a scratch-made burrito bar. Someone is bringing homemade tortillas, another the beans, etc... I'm making shredded beef for the occasion.
I'm pretty comfortable braising things and that would be my default with this chuck. But I've read elsewhere that one can get a nice shredded beef from slow roasting. Is this true? My sources have been wiki-style sites like all-recipes, which I've found to be full of both home-runs and debacles. I've been consulting my McGee, Keller and others but have yet to find a clear description of a shredded beef in this roasted style.
I was thinking about something like a 270 degree oven for as long as it took. Will this result in a tender roast that I can pull apart or will I just end up with a dry, shrunken piece of meat? What say ye?
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