Step 3: Cook Low and Slow
Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 4 hours, until the meat is tender and falls apart easily with a fork. The longer you cook it on LOW, the more meltingly tender the beef becomes. Check for doneness at the low end of the time range — once it is fork-tender, it is ready.
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Step 4: Shred and Serve
Once the roast is perfectly tender, use two forks to shred the meat directly in the slow cooker. Shredding it right in the sauce coats every single piece with that gorgeous cranberry gravy. Give everything a gentle stir, then serve hot with your favorite sides. Garnish with freshly chopped parsley for a pop of color if desired.
