A chuck roast comprises several distinct muscle sections. It is difficult to cook because its muscles range from tender to tough. The most tender muscle is best roasted, though it can be braised with good results. The toughest muscle requires braising, not roasting, if it is to become tender. On balance, braising is your best option.
Europeans rarely have to choose between roasting and braising a chuck roast because they seldom encounter it. Unlike the American butchering method, which cuts the meat across a group of muscles, the European method separates the individual muscles.
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