Couldn't be simpler. A beef flatiron, a large can of chopped tomatoes and some beef broth. In to the oven @ 300f for about 5 hours (I turned it down to 275f after hour 3), until the meat easily shreds. Beef stew meat or shoulder will work equally well.
I froze the broth and served the shredded beef over rice. There is a deep beefy flavor from this cut that would be great in tacos as well.
