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When people see a recipe that calls for chuck roast or chuck steak it can be quite confusing but it's really quite simple.

The difference between chuck roast and chuck steak is simply the cut. Chuck is an inexpensive beef that comes from the muscle between the neck and shoulder blade of the beef cattle. That's why other names for chuck roast include blade pot roast. Roasts and steaks are most popular cuts of chuck. In a roast, the meat often includes part of the blade bone, and it's cut in a cylindrical or oblong shape in which the grain runs in the same direction as the long side of the meat. How to cut a chuck roast? Simple. A chuck steak is that same piece of meat, but cut into 1- to 3-inch thick slices, according to Livestrong. Measure out equal portions and use a longer chef's knife for an even edge to each slice.

So you can make a few chuck steaks out of chuck roasts. In fact, save money by buying a chuck roast, slicing it into steaks, and freezing it. Both meat cuts are tough, so we recommend to cook them slowly, by stewing or braising. Chuck roasts do well when you cook them in liquid. If you're using a chuck steak, try cooking it as a skillet pot roast. You can brown both sides for five minutes each, then add herbs and spices and cover it tightly with a lid and cook it in the oven for a couple hours on low heat. Lastly, add in some root vegetables and keep cooking until they're tender.

The slow cooker is ideal for this kind of meat, especially chuck roast.

Source: Chowhound