Chuck roast .
Cook for 25 minutes at 525.
Turn oven down to 300, cover with foil and add a cup of beef broth, add more water to the pan as needed to keep moisture around it. In 5 hours you will extremely tender beef that tastes similar to prime rib.
I sear mine. Throw it in a terracotta Dutch oven. Sprinkle with onion soup mix. Add 4 cloves of garlic and a couple of sprigs of rosemary on top. Cover and cook in a 235° oven for 6 hours. Let is rest and then make gravy. The juices are pretty intense...so dilute with red wine or beef stock.
I’m getting hungry, now!
That’s how I make my roasts, too. Perfect every time. :)