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.
Once the steak is tender, use tongs to transfer it to a cutting board. Let it rest for about 5 minutes, then use two forks to shred the meat into bite-size pieces, pulling along the natural grain of the steak. Skim any excess fat from the surface of the sauce in the slow cooker if you like.
Return the shredded beef to the slow cooker, stirring it into the sauce and softened tomatoes until everything is well coated. Taste and adjust the seasoning with a pinch of salt or a splash of additional barbecue sauce if you prefer a smokier or sweeter finish.
Turn the slow cooker to WARM and let the shredded beef sit in the sauce for 10 to 15 minutes to absorb more flavor. Serve the saucy beef straight from the slow cooker, spooned over buns, rice, or roasted potatoes, making sure to include some of the burst tomatoes and extra sauce in each serving.
Variations & Tips
For a spicier version, stir 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of your favorite hot sauce into the barbecue-cherry-cola mixture before pouring it over the steak (this would technically add another ingredient, so treat it as optional rather than part of the core five).
If you prefer a more savory, less sweet profile, choose a tangy, vinegar-forward barbecue sauce and reduce the cherry preserves to 1/2 cup, adding a splash of apple cider vinegar at the end of cooking to brighten the flavor. You can also swap the cola for a dark cherry soda or a non-diet root beer for a slightly different but still holiday-friendly twist.
For a richer, more concentrated sauce, remove the shredded beef at the end of cooking and simmer the sauce in a saucepan on the stove for 5 to 10 minutes to thicken before returning the meat to the pot. Leftovers keep well: cool quickly, store in a shallow container, and refrigerate within 2 hours; use within 3 to 4 days or freeze for up to 3 months.
Reheat gently on the stovetop or in the microwave until steaming hot (165°F/74°C). As with any slow-cooked beef dish, start with a fully thawed flat iron steak for even cooking and food safety, and avoid lifting the lid repeatedly during cooking to maintain a safe, steady temperature. Use a clean cutting board and knife for the cooked meat, separate from any surfaces that touched the raw steak, and wash your hands and utensils thoroughly after handling the raw beef.
