We cook our minute roast to 134 f. At that point the gristle in the middle starts to melt and stops being tough. It does not need complicated seasoning.
I use a sous vide but there is no need to overcook or even undercook this cut. It’s never tough. It’s typically a bit marbled. I buy it a lot. If you don’t want the gristle which is pure collagen, remove it or gave your butcher do it and throw it in your cholesterol. The silver skin/ gristle melts and gives amazing mouth feel. Or throw it in bone broth cooked long. Delish.
