I LOVE chuck roasts. They're my absolute favorite. They're best when cooked low and slow. I usually cover the roast with a simple seasoning mix: salt, pepper and garlic powder. I add one thinly sliced onion and wrap it tightly in foil. I cook it at 325 for 2 hours or until it's tender. I've also cooked it in short rib sauce (tomato sauce, brown sugar, onions, bay leaves, worcestershire sauce) and it's fabulous. The key is low and slow heat and keeping it tightly covered.