well, 'unjerked jerky'? I cut it into strips a bit smaller than my little finger and pan fry with a bit of water and let it get nicely caramelized, which gives flavour to pretty much anything. Then pop it into a container in the fridge and use it for snacks.

I did 3 pounds as conventional jerky in my smoker. Takes hours and reduces to 1 pound but its edible.

The key is cooking it in liquid on top of the stove for a long time - until it is falling apart.

I think it's delicious.

There is nothing like simmering over low heat in water flavored with onion, celery, grated carrot, a bay leaf, and either red wine or Marmite until the meat is fall-apart tender to tame the toughest old grass fed steer whose bottom was contributed to a dinner table. It's garden patch pot roast because 40 minutes before it's done, I throw in thickly sliced carrot and big potato cubes. Ten minutes before it's done, I throw in green peas or a mixture of peas, sweet corn, and green beans. I pick out the bay leaf and serve a thing of beauty, usually with a salad.

because it helps break down the meat fibers. 8-10 hours on low

The slow cooker is the ticket. I've never had a bad one in the slow cooker.

Dredge meat with flour and brown in a little oil. Place in crockpot or covered roasting pan. Mix 2 cups water with 1 packet each brown gravy mix, ranch dressing mix and Italian dressing mix. Pour over roast.
Crockpot: 8 hours on low
Oven: 2-3 hours at 300, tightly covered.
Makes delicious gravy with no effort. I've also made "2 envelope roast" without the Italian mix. This is one of those cuts that needs slow, moist cooking til it's falling apart.

I shred the beef, thicken some of the stock and make a beef sandwich on a toasted bun out of it all. Swiss cheese makes a nice addition.

Place roast in crock pot
Cut 7-8 slits in top of roast, tuck a peeled garlic clove in each slit
Add liquid from two 24-oz jars of pepperoncini peppers
Remove and discard stems from peppers, add peppers to crock pot
Halve two medium onions, add to crock pot
>>DO NOT ADD SALT<<

Cook on high 7-8 hours, shred with fork and serve on crusty rolls (giardinera optional)

The salty vinegar-based broth will soften up this cut of meat nicely.
Great way to feed a crowd.

When I cook a cheaper cut of beef roast we seldom eat it as a main dish, but I use it for all kinds of other dishes. You can make good beef enchiladas, Salpicon (cold shredded beef salad, great with corn tortillas or chips), real Mexican pan fried tacos (you can tell I live in Texas), but the meat is also good for a beef hash, cold beef sandwiches. If you have enough broth left, you can make some good beef noodle soup. The beef will never go to waste.

Same for pork roast, cook enough to have left overs, although I usually roast it in the oven with onions, turnips and celery which cook down and make a good dark gravy. We eat this as a main meal, Southern style, with sweet potatoes, black eyed peas and cabbage and apple slaw. But I cook a large enough roast so I can have leftover meat for green pork tacos or to make pork fried rice.

130 for 24 hours and it's perfect. Too long and everything gets mealy. I usually serve with caramelized onions and mushrooms.