A roast is a cylindrical or oblong piece of muscle meat in which the grain runs in the same direction as the long side of the meat. A steak is that same piece of meat cut into slices 1 to 3 inches thick. Chuck comes from the shoulder of the beef cattle. The difference between a chuck roast and a chuck steak is simply the cut. Save on chuck by buying a roast, slicing it into steaks and freezing them. The easiest, most surefire preparation for a chuck steak, which is tough, but tasty, is as skillet pot roast.
Place a 5- to 7-lb. chuck roast on a cutting board. Measure its length to determine how many steaks of approximately equal thickness you can cut it into; a chuck steak should be 2 to 3 inches thick.
Slice the roast into steaks using a sharp 8-inch chef's knife or other long-bladed knife. The length of the blade makes it easy to make a smooth-surfaced cut; a short blade will make a ragged cut.
Mark 1-gal. zip-top bags with the date and the word "Chuck." Except for one steak, place each steak into a bag, squeeze out the extra air, seal and freeze for up to six months.
Put the remaining steak into a heated cast-iron skillet or other oven-safe skillet that has a fitting lid and brown well on both sides for about five minutes a side.
Sprinkle 1 tsp. salt over the chuck steak. Add black pepper, garlic, bay leaf, parsley, thyme, rosemary or other herbs as desired.
Cover the skillet and place it in a 300-degree-Fahrenheit oven for 2 hours.
Remove the skillet from the oven, uncover it and add sliced carrots, onions, potatoes, turnips or other vegetables as desired.
Cover and return to the oven for an additional hour, or until the meat and vegetables are tender.