Cook in really long and slow, just use your favorite beef stew recipe (beed in beer is good). Ass long as you cook it for a long time the meat will be tender and delicious (better than any expensive cut of beef)

bRING BACK MEMEORIES OF mY MOTHER. Excellent italian cook,, couldn't cook meat to save her life. Especially chuck... Chuck steak has meat on bone,,,i'd remove the bone pound the meat with a meat tenderizer ....and then do the slow cook. Don't overcook it. better a little on the medium rare side i would think. Bottom round /top round serlion would be easier..Best point never leave the meat...stay withit while you cook it...timing is everything ...overcooked ruined....undercooked just put it back on... marinating overnight might not be a bad idea.

Put a pack of onion soup mix on it, add 1 can of cream of mushroom soup and then pour 20 oz of pepsi (not diet) over it. Put it in the crockpot for the day and there you have it. DELICIOUS

Almost anything with moist heat or liquid will make it tasty. Here is one of my favorites:-) Guinness-Braised Chuck Steaks with Mashed Potatoes For the steak: 1. 1 1/2 pounds boneless chuck steak, trimmed 2. 1/2 teaspoon freshly ground black pepper 3. 2 teaspoons olive oil 4. 1 1/2 cups finely chopped onion 5. 1/2 cup chopped carrot 6. 1/2 cup chicken broth (homemade, if you have it) 7. 1 teaspoon dark brown sugar 8. 1 teaspoon chopped, fresh rosemary 9. 8 ounce sliced mushrooms 10. 1 garlic clove, minced 11. 2 bay leaves 12. 1 (12 ounce bottle) Guinness Stout For the Potatoes: 1. 2 pounds baking potatoes, peeled and quartered (I like Yukon Gold) 2. 2 tablespoons butter 3. 1/2 cup skim milk 4. 1/4 cup finely chopped green onions 5. 1/4 cup reduced fat sour cream 6. 2 tablespoons horseradish 7. 1/2 teaspoon salt 8. 1/2 teaspoon freshly ground pepper Sprinkle steak with salt and pepper. Heat oil in a Dutch Oven over medium-high heat. Add steak, cook 5 minutes per side, or until browned. Remove steak from pan, and add onions, carrot, 2 tablespoons of broth and brown sugar. Cover, lower heat and cook 10 minutes. Add bay leaves, stout, remaining broth and steak and bring to a boil. Cover, reduce heat and simmer 1 hour and 30 minutes or until steak is tender. (Note: this is not an exact science; start testing the meat for tenderness at 90 minutes, but depending on the piece of meat, it may take longer). To prepare potatoes, place them in a saucepan with water to cover. Bring to a boil and simmer 20 minutes, or until potatoes are tender. Drain potatoes and return to pan; add butter and beat with a mixer until smooth. Stir in remaining ingredients and keep warm. Remove steak from pan and keep warm. (I put it on a platter tented with foil). Discard bay leaves. Increase heat to medium high and cook five minutes or until slightly thickened. Slice steak, spoon sauce over it and serve with potatoes.

I make saurbraten with mine.