Eat them. Raw.

Source(s): personal experience.

Pot roast in a slow cooker = nom, nom, nom! The shredded beef from an amazing Venezuelan dish called Pabellon Criollo.

Putting them in a slow cooker or braising them for a few hours will result in deliciousness.

Stew and pot roasts. I don't know how paleo this is, but for pot roast I use roughly 1c wine, 1/4c worchestershire sauce and tamari and some garlic. First I sear the roast in butter, add liquids then enough of whatever bone broth I've got to cover, bring to boil then into the oven at 300 for a couple of hours. (I don't own a slow cooker). I throw potatoes and carrots into the liquid later. Yum! Per Ina Garten, I usually use chix broth for beef stews. Dunno why but it works very well.

Definitely pot roast whole. You ca use them in stews but if it's something you're going to be storing and reheating it may fall apart on you.

Salt and pepper your meat. Over med high heat sear with bacon grease in a big cast iron pot with lid, then remove the meat and reduce the heat. Over medium (in the same large cast iron pot) cook down some garlic and onions. Once tender add 2 inches of red wine and a bunch of rosemary. Put the steak back in and throw it in a 350 oven for 2 to 3 hours depending on weight.

Sear each side, then finish for five (high heat) to ten (medium heat) minutes in the oven. Cut across the grain and it'll be relatively tender and very flavorful. Chuck steaks are my favorite.

Save them up and make the best chili ever. It can be used like chuck roast. I started getting extra chuck roast from my meat CSA to make this recipe.

http://www.epicurious.com/recipes/food/views/True-Texas-Chili-355049

I use chuck steak to make delicious grass-fed beef jerky. There is a great marinating recipe on latestinpaleo.com

I don't mind texture in my beef at all. Chuck is the majority of beef that I buy and if it's a roast I slice it into portions while raw, freeze the portions and use low-to-medium heat in my skillet. It is not technically slow-cooked as it's about 20-30 minutes start to finish.

It's a 3-step thing: do 2 slices of bacon, take out when ready; cook the beef in the bacon fat--if there are thick seams of fat in the chuck I excise them and cook them to crispy; dump some bone broth or bone broth stew into the skillet when the beef is nearly done and thoroughly heat the broth/stew. To add veggies: add raw veggies when the beef is browned on one side; add cooked veggies when the broth/stew is added.

If the beef has a lot of texture, I slice it across the grain and dip it in broth with every bite.

Put them in a stew! Or make shredded beef but 0.5 lb will shrink alot so a stew is probably better.

You can "pot roast" them on the stove if you have a pan with a tightly fitting lid to keep the juices in.

I coat the meat with oil (flaxseed) to reduce sticking.

If you want steak like meal, brown the meat in the pot after it's cooked to tenderness.

Mirror finish stainless steel exteriors are very effective at keeping in the heat, so you can roast the meet at a very low heat for a few hours.

All in all - less energy use, less cleanup and a bit easier than oven roasting for small quantities.

I do small pieces in my crock pot all the time. Heats on the sides, so they won't burn. But yah, add yummy beef broth and have stew.

You could tenderize the steaks by pounding them out thin before broiling, grilling, or dry-frying them in a cast-iron pan. This has the advantage of being quicker than braising, but braising is delicious, too.

Chuck is a cut with great flavor, but since it's pretty tough, mechanical tenderizing or low, slow cooking is the best bet.

Chuck has a great deal of connective tissue, which makes it tough initially. However, the muscle fibers themselves are not particularly tough, which is why it stands up well to thorough cooking in a high heat-transfer environment like a braise or stew. When you apply wet heat over a couple hours, all that connective tissue dissolves into gelatin, making the resulting steak/roast/stew cubes fork tender and delicious.

However, if what you have is chuck eye (and it's probably not but hear me out), it is cut from right next to the rib eye and is tender enough to be cooked like steak.

Also, it's possible to treat chuck like a cheaper brisket, and slow cook it in moist heat for hours and hours.

More on chuck: http://www.foodsubs.com/MeatBeefChuck.html

same thing you do with grain feed chuck roast

I'm tempted to say, Send to a vegan, except what a waste of good food just to offend someone.

Try the healthy and yummy grass fed steaks from www.gihealthy.com