I pulled this out of the deep freeze this AM thinking it would be good for this snowy day. My first thought was my slow cooker however after searching the web and here in home cooking the general consensus is low and slow roasting for this type of cut.
My concern is that all the photos I have seen show a much thicker/rounder cut of meat than what I have and show it sliced. Mine is much thinner and wider as you can see in the photos.
Any meat experts out there? What do you think, low and slow or a braise?