At about 3# per package, these roasts will make 8 or more servings of juicy, moist, melting tenderness in every single bite, when prepared properly.
The chuck roast is cut from some heavily exercised muscles, so it benefits greatly from a technique called braising. Braising involves cooking with moist heat to tenderize and soften the meat; it may take longer, but it is SO worth it.
Alternatively, if you have the time freedom to do it, I like to take a roast straight from the freezer mid-day, roast it at 500 for 20-30 min, turning once. When well-browned, season the meat, put the lid on the roaster, and turn the oven down to 200. The roast will be finished, depending on size in 4-5 hours. The meat will be moist and tender, with beautiful brown juice for delicious gravy!!
Traditionally, potatoes, carrots, and onions are added (after turning the roast, in my method) to the roaster, too, and all of the flavors blend through the long cook time.
*All of our beef is 100% grass fed start to FINISH. No grain. No hormones. No steroids. No drugs. No antibiotics. No GMOs.