Looks to be a center cut of the chuck roll. Treat like any other chuck roast. Sear it, into a pan and pot roast. Add a little liquid first if doing it in a 275-300 oven. They will create a lot of their own liquid to cook in. Otherwise for a pot roast on top of the stove add liquid about halfway up the side. Cook until fork tender, make gravy from the cooking liquid!
My garlic and scallion stuffed roast I posted not to long ago was a chuck roast.