Put this raw beef flat iron steak in your slow cooker alongside 4 other ingredients for a meal so incredible your friends will demand the recipe.

Directions

Place the raw beef flat iron steak flat in the bottom of a 5- to 6-quart slow cooker. If the steak is very long, you can fold it slightly so it fits, but keep it in a single layer as much as possible. You should see the steak centered with space around it for the other ingredients.

Scatter the whole cherry or grape tomatoes all around the steak in the bottom of the slow cooker. They should form a loose ring or cluster of small, brightly colored spheres around the meat. Leaving them whole lets them soften gently and burst into the sauce as they cook.

In a medium bowl, whisk together the barbecue sauce, cherry preserves, and cola until smooth and evenly combined. This mixture should be pourable but still a bit thick; the cola thins the sauce and helps with caramelization during the long cook.

Pour the barbecue-cherry-cola mixture evenly over the steak and tomatoes, making sure the beef is mostly coated and the tomatoes are nestled in the sauce. Use a spoon to nudge any exposed spots of steak down into the liquid so everything cooks evenly.

Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the flat iron steak is very tender and easily pulls apart with a fork. Avoid opening the lid during the first few hours so the cooker maintains a steady temperature.