- I usually always cook two roasts. Any leftovers are used for enchiladas, quesadillas, tacos. -I purchase Chuck roasts. They will have marbling, or fat in the meat, this is what breaks down and produces a tender, fork tender meat. Low and slow is the best way to cook this meat. Look for meats labeled as Shoulder, Cross Rib Roast, Chuck Roast for best results. This recipe is NOT the best way to prepare brisket or flank steak. -You do not have to double the amount of water if you double the roasts. 1-1 1/2 cups of water will work. -If making ahead, cook the meat and store in refrigerator for up to 5 days before serving, you may also freeze the cooked meat. I store the meat in a 9x13 or large roaster pan. Make sure to place some of the water from the roast in the bottom of the pan. Remove from fridge and place on counter for about an hour before heating up. Place in oven, covered tightly with foil for about 2-3 hours at 225 or 1 hour at 300. Or pour meat back into slow cooker and heat on low for about 1 1/2 hours or warm setting for 2 hours. -Do not stir the meat, it will become mushy and the appearance will not be appealing.