The Chuck Roast lends itself to a slower-cooking method as this is a muscle that gets used a lot. Located near the head and neck, it can be tough if you don't cook it low and slow. You can always portion this out into steaks and if you are fortunate, there is a part that connects to the Ribeye that has a bit more marbling (i.e. Delmonico and Denver steaks), but for the most part, low and slow is the ticket. 

Slow cooker (or Instapot - but we prefer a slow cooker with Bison). 
Bison is lean, has a higher percentage of protein, heme-iron, and creatine than its beef cousin. We love to do up a pulled bison (like a pulled beef) and serve in tacos or on a salad. 

Learn more about Bison here