Well remember you are slow cooking and applying moisture thru spritzing and foiling, so a shoulder roast may not be totally out of the picture. I use either Underblades or 7 Bone.
under blade pot roast = bottom chuck roast = California roast = under-cut roast Notes: This cut is tougher than a top blade pot roast, but it's flavorful and economical. It makes a fine pot roast, but it's too tough to roast with dry heat. A steak cut from this is called an under blade steak. Substitutes: 7-bone pot roast OR top blade pot roast.
7-bone pot roast = 7-bone roast = center cut pot roast = chuck roast center cut Notes: This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak. Substitutes: arm roast OR blade pot roast.
I have had some of these same cuts pull easily, some pull partially and some not pull at all. Once I started doing the foiling around 160 and taking them to a 210 internal finishing temp, I succeeded alot more.