If steak is a sprint, chuck roast is a Sunday walk — nearly impossible to rush and nearly impossible to ruin. Three ways we cook ours:
The braise: sear hard on all sides, then into a Dutch oven with onions, stock, and a splash of vinegar at 300°F for three hours. Don't peek before hour two.
The smoke: treat it like a small brisket. Salt and pepper, 250°F over post oak until it hits 165°F internal, wrap in butcher paper, and carry it to 203°F. Rest an hour. Poor man's burnt ends live here.
The slow-cooker: the weeknight warrior. Roast, salt and garlic, half a cup of stock, low for eight hours while you're at work. Walk in the door to done.
Whichever route you take, shred the leftovers — tacos on day two are the real reason to cook a chuck roast.
