I decided to make a beef pot roast using a chuck roast. I seared the meat and cooked it my slow cooker on high for 5 hours when I decided to eat it. The meat fell apart and could shred easily, but the invidual strands were dry and chewy. I cooked it for another three hours, but it still had the same texture. Am I overcooking it or is boneless beef chuck roast suppose to have this texture?