I cook a lot of chuck roasts in my crock pot during the winter. The cut is less expensive and because it's a tougher cut of meat works well with this cooking method. I usually brown it in some flour and either make a gravy from the drippings and pour over the meat, or add enough beef broth or water to make a thin gravy in the crock. Sometimes I add onions, peppers, and mushrooms along with herbs and spices of choice that day. We like it cooked to the point of being shredded easily with a fork and then spooned over mashed potatoes. Now, if I was actually "roasting" it in the oven, I wouldn't want it cooked to that point of doneness. |