Place the raw beef flat iron steak flat in the bottom of a 5- to 6-quart slow cooker. If the steak is very long, you can fold it slightly so it fits, but keep it in a single layer as much as possible. You should see the steak centered with space around it for the other ingredients.
Scatter the whole cherry or grape tomatoes all around the steak in the bottom of the slow cooker. They should form a loose ring or cluster of small, brightly colored spheres around the meat. Leaving them whole lets them soften gently and burst into the sauce as they cook.
Cherry tomatoes scattered around steak in slow cookerIn a medium bowl, whisk together the barbecue sauce, cherry preserves, and cola until smooth and evenly combined. This mixture should be pourable but still a bit thick; the cola thins the sauce and helps with caramelization during the long cook.
Pour the barbecue-cherry-cola mixture evenly over the steak and tomatoes, making sure the beef is mostly coated and the tomatoes are nestled in the sauce. Use a spoon to nudge any exposed spots of steak down into the liquid so everything cooks evenly.
Barbecue cherry cola sauce being poured over steakCover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 3 1/2 to 4 hours, until the flat iron steak is very tender and easily pulls apart with a fork. Avoid opening the lid during the first few hours so the cooker maintains a steady temperature.
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.
Cooked flat iron steak being shredded with forksReturn 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.
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