Chuck roast can be cooked whole or cut into pieces for stew meat. Either way, it should be cooked using moist heat to break down the connective tissues.

To braise, heat oil over the stovetop in a heavy pan. Brown chuck roast or stew meat in batches on all sides. Lower the heat and add cooking liquid and seasonings if desired. Cover, bring the liquid to simmer, and cook over low heat on the stovetop or in the oven. Cook until the roast is fork tender 2 to 4 hours, depending on the size of the roast.