The Pioneer Woman, Ree Drummond, recommends making pot roast with chuck roast beef. Martha Stewart offers several recipes for chuck roast, including a french dip sandwich, a shredded beef sandwich, a few types of beef stew and beef ragu.
To make Ree Drummond's pot roast, heat a Dutch oven over medium-high heat, add olive oil, then season the roast with salt and pepper. Cut the onions in half, remove the tops, bottoms and the outer layers of skin, then brown the onion halves in the olive oil. Remove the onions, cut the carrots and brown them, then remove the carrots and put in the meat. Sear the roast on both sides, remove it and deglaze the bottom of the Dutch oven with the beef stock. Remove the liquid, put the meat and the vegetables back in, and pour the liquid on top. Add the herbs, then cover the Dutch oven and put it in an oven at 275 degrees Fahrenheit for up to four hours, depending on the size of the roast.
To make Martha Stewart's recipe for slow cooker beef ragu, mix together onion, garlic, tomato paste and oregano in a slow cooker. Season the roast with salt and pepper, and place on top of the mixture. Add 2 cups of water and cook for four and a half hours on high or nine hours on low. Let cool for 10 minutes, then shred the meat and add red wine vinegar to taste.