nostr:npub1gl8xasfx24cj76n706pnqm5zp9arealxa0ngmtwklla5lceuqneqp7q5y9 

Chuck is good grilled and served very rare (IMO anyway), but that would be tricky with a piece this big and thick. Might cut it width-wise into a couple of steaks.

Pot roast is the traditional way...long slow cook to make it just pull apart. That tastes good, but I don't like it if it gets fibrous.

If you do sous vide, 24 hours at 57°C or 135°F makes it very nice. I did one recently seasoned with rosemary & thyme from garden, a little onion and garlick, salt and pepper--great!