A question was posed to me by CindyGardenBee: should beef roast be sliced for or against the grain (for easiest chewability)? The answer is against the grain. Tough cuts of beef (flank steak, beef roast, etc) are made up of long strands that need to be chopped up to make eating easier. Another helpful method is marinating the beef. The acid in the marinade will help break down tough fibers.
DtC
