I took a neck roast out of the freezer last week. It was about 3 lbs and full of collagen and cords as befitted a rutting whitetail buck.
I thawed it, seasoned with Johnny's salt and garlic powder and put it in the crockpot with a can of tomatoes fortified with chipolte peppers. I cooked it on high for 6 hours then started to shred it and turned it to low. At that time I also added a diced onion and removed any visible tendons. After 8 hours it was fit for the table. Served with fresh tomatoes and sour cream on tortillas it rivaled some of the best fajitas I have had.
If you are like me and consider cooking with canned soup about as low as you can sink there are plenty of alternatives out there. Let me know what else gets done with this cut.