What am I doing wrong with crock pot roast beef?
Okay, nothing could be simpler than crock-pot / slow cooker cooking, so I feel like a moron! I have two crock-pot roast beef recipes that I LOVE - "Italian Beef" which is heavily seasoned and makes it's own brothy/au jus; and a traditional roast beef with carrots and 'taters that makes a thicker gravy.
Whenever I make them, they taste great, but I can't seem to slice the roast right! I get more pieces and crumbles (seems like it would be more suitable to a shredded bbq beef than a roast) and can't make any decent slices. Am I slicing it wrong, using the wrong knife, or using the wrong cut of meat?
I slice against the grain, don't have a specific meat-carving knive so I use a chef's knife, and I usually use a bottom round roast.
Any help appreciated!