whats a good way to cook this boneless chuck?

Pot roast-sear the meat in oil with a splash of worcestershire, add enough liquid (stock or water, some people like the juice from canned tomatoes) to almost cover and any herbs you like (rosemary, garlic and thyme pair well with beef). Simmer the meat 30-45 minutes on low heat, then add sliced onions, potatoes, celery and carrots-if you used tomato juice you can add the tomatoes. Simmer until veggies are tender-you can remove veggies/meat with a slotted spoon and boil liquid with flour or cornstarch whisked into water to make gravy.

If the boneless chuck is in pieces, you could make goulash: saute an onion in shortening until golden brown; add meat and let brown; then add 1 can (8 oz.) tomato sauce and 1 can of water; some paprika, cover and cook until meat is soft.

Or, if it is a whole piece, you could roast it in a 350 degree oven--put onions around it, brown the meat at 350 degree oven, when brown, add water, cover and roast until soft.

Slice it thin and boil it for about 25 minutes. Add barbecue sauce to the water and let it simmer another 25-35 minutes. Leave it uncovered so the sauce thickens as the water evaporates. That is one yummy pot of beef.