First, let’s give chuck roast some respect. It’s not a lazy muscle; it works hard for a living. That’s why it’s full of connective tissue and fat, which makes it perfect for braising but a real tough customer on the grill.
If you slap a raw chuck roast directly on a hot pan and call it a steak, you’re going to need a chainsaw to chew it. Trust me, I’ve made that mistake, and my jaw still hasn’t forgiven me. You cannot treat it like a ribeye and expect a tender result.
