What cuts of beef will shred well after 10 hours in the crock-pot?

I’m making stroganoff. I don’t want to use ground beef, and I don’t want hunks of meat either. This time I tried angus stew pieces… the way the grain went it looked like I’d be able to shred them easily when I got home. But I’m new to this stuff and my successful dish count is sort of low, lol; I don’t know a whole lot about different cuts, cooking times, flavors, etc.