Cooking a chuck roast to tender perfection normally requires moist heat, low oven temperatures and lengthy cooking times. Chuck roast comes from the neck – a less tender area of a beef cow -- and because it contains tough meat fibers and large amounts of connective tissue, it needs to cook about 40 minutes per pound, usually at 325 F. However, using a NuWave oven -- which makes use of conduction, convection and infrared heat -- can help you achieve the same result in half the time.
Set the 1-inch cooking rack in your NuWave oven.
Trim excess fat from the chuck roast with a sharp kitchen knife, rub it with black pepper and then set the meat in the cooking bag.
Sprinkle the flour over the top of the chuck roast.
Combine the red wine or apple cider vinegar, low-sodium soy sauce and Worcestershire sauce in a measuring cup.
Pour the liquid seasonings into the cooking bag.
Close the bag and coat the roast with liquid seasonings by turning two to three times. Do not use a knife to vent the cooking bag as you do when using it in a traditional oven.
Set the bag on the cooking rack and place the dome cover on the oven.
Set the oven timer so the roast cooks for 20 minutes per pound. Since the oven defaults to "HI" -- the correct temperature for cooking a chuck roast -- you do not have to adjust the temperature.
Insert a meat thermometer through the bag and into the meat. Make sure the meat reaches an internal temperature of 145 F before removing it from the NuWave oven.
Transfer the cooking bag to a serving platter. Cut the top of the bag open with a scissors and tip the bag to remove the roast.