Chuck is shoulder beef, well worked, well flavoured, and useless as a frying steak. It is the pot-roast joint that turns into spoon beef after a few hours. Beef Chuck 1.5kg is 1.5kg, a pot for six or a fridge of leftovers. It lives in beef chuck and slow cooker meat.
Pot roast in the oven
Season, brown all sides, 3 minutes a face. Onion, celery, a little tomato puree, stock or beer a third of the way up. Lid on, 150°C for 4 to 4 hours 30 minutes. It is ready when you can pull a piece away with a fork, around 90°C. Rest 20 minutes in the liquor. You can slice chuck if you catch it at the sliceable stage, or give it another 30 minutes and shred it for buns or a pasta. Brisket Joint 1kg is the flatter, stringier cousin; chuck is more pudding-like when it goes. Both beat a dry 1kg topside if what you actually wanted was a wet Sunday beef.
Slow cooker
Brown, then low 8 to 9 hours. A 1.5kg chuck will throw a lot of juice; do not drown it at the start. Reduce the liquor for gravy. Braising Steaks 5x 100g are the small-piece version of the same muscle group if 1.5kg is too much joint. Shop stewing beef when you want diced and braising in the same basket as the chuck.
What chuck is not
It is not a roasting joint to blast at 200°C and carve pink. It is not mince until you mince it. Leftover chuck, shredded, is tacos, pasta, or a cottage-pie topping that actually tastes of beef. Freeze in portions with a spoon of gravy. A 1.5kg chuck is one of the better pounds-per-plate buys in beef joints if you have the afternoon, and one of the worse if you wanted dinner in 20 minutes — in that case you wanted a steak or mince.
A 1.5kg chuck is an afternoon you can spend elsewhere while the oven does the work. Set it, walk away, check it at four hours. If you only have 40 minutes, this is the wrong page — cook mince or a steak. Chuck rewards the diary, not the stopwatch, and the leftovers are the second dinner you already paid for.
Brown, low, lid on, wait until it gives. That is chuck, and it is why pot roast still earns a place next to the frying steaks.