Molasses and Honey with burned beef suggestions?
Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila. Cumin, a hot pepper of your favourite variety, perhaps some guava or agave? A little oregano, few cloves of garlic, a roughly chopped onion. Peppercorns--no salt, not at this stage.

Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot, strain the liquid and set to reduce in a pot over high heat.

Shred the meat with forks while still warm--like making pulled pork. When the liquid is nicely reduced, add just enough to the shredded meat to keep it moist and luscious. Season at this stage, not before reduction. Eat in fajitas with, say, some nicely chopped avocado and buttery lettuce, maybe some pico de gallo.