When I found a 4.25 lb piece of chuck steak at half off last week I snatched it up and sped all the way home. Okay, I snatched it up, but I didn't speed. What was the rush, it had to roast for 3 hours? I didn't know it at the time, but this magnificent hunk of meat would evolve over the course of a week into chili con carne and ultimately fabulous chili dogs.
The initial roasting was a hybrid of 1950's-style and 21st century style. A can of Campbell's soup (it was a form of chicken noodle), a sliced onion, salt and pepper and broth. 3 hours in a 275 degree oven and it was fork tender. We ate two dinners from that roast and then I turned it into chili by incorporating some tomato, beans, some jalapeno. I also strained the broth and thickened it with some flour to make a gravy.
All in all we got huge value from that chuck steak. It doesn't hurt that we don't eat very large quantities of food anymore.