The chuck is best for sote or roasting.
Combine herbs and spices and rub them all over the meat. Allow the meat to absorb seasoning for 1 to2 hours at room temperature. Brown the meat on all sides in oil over medium high heat. Pour off excess fat. Add 1 to 2 cups ( 0.25-0.5lt.) liquid or deglaze.
Cover the meat with thinly sliced onions and chopped garlic, if desired. Cover and bake for 1 hour at 150C. Remove the cover and bake for 1 hour longer or until the meat is tender when pierced with a fork, adding liquid as needed to keep moist.
Flavor: Anise, bay leaves, beer, coriander, cumin, onions, red wine, rosemary.