Because there are lots of sinew and tendons in the neck, the roast requires a long cooking time to break down all those connective tissues. Low, slow, and moist is the key here. If you're a Crock-Pot person, start the roast in the morning before work and you'll have dinner waiting for you when you get home. I'm more of a Dutch oven guy, so I'll brown the roast first to add some depth to the flavor, then saute diced celery, onion, and garlic in the drippings, add the roast back into the pot along with about a cup of antelope stock, cover, and the let the thing simmer all day on the stovetop. Just thinking about this oft-underused piece of meat has my mouth watering.