My never fail tough meat generic recipe:
Marinate overnight. If you like wine use that, with some seasoning (anything you like, salt & pepper is OK, I like Tony Cachere's myself). If you don't like the wine flavor, use Italian salad dressing, or vinegar and oil.
Put the meat in a crockpot, Nesco cooker, or covered roasting pan for the oven. Smother with diced tomatoes (a can or two from the dollar store) mixed with instant onion soup mix. For additional liquid you can use more wine, or beer, or coca cola.
Cook low and slow -- maybe 250 degrees for 3 or 4 hours. Make sure there is liquid, don't let it dry out.
You can adjust this to suit your taste and improve it a lot, depending on your cooking skills.