re: Chuck Roast Ideas - not chili or "traditional" roast

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Yes I do.

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Beef and Barley Soup

1 pound Ground beef, or trimmed and cubed beef chuck.
1 Medium onion, diced
1 Stalk celery, diced
1 clove garlic, fine mince
12 ounce package frozen vegetables (green beans, carrots, green peas and yellow corn blend - Bird's eye I think)
3 cups beef stock (or beef broth with a bouillon cube)
1/2 cup (dry measure) Barley
1 Medium fresh tomato – peeled and 1/4 inch cubed
1 teaspoon salt
1 teaspoon black pepper
1 Bay leaf
1 Tablespoon olive oil

- Use the pot you will use to make the soup
- Brown beef in olive oil using medium low heat, season with salt, black pepper.
- Add onions, celery and garlic and sauté over low heat until they are tender.
- Add beef stock. If no beef stock, use broth and a bouillon cube.
- Cook for 10-20 minutes to tenderize the beef.
- Add frozen vegetables, diced tomato and bay leaf.
- Cook (15-20 minutes over medium heat) until vegetables are done.
- Add barley, reduce heat to a simmer and add a lid to the pot. Cook at a simmer until the barley is done – about 20 minutes.

Nope...would never think about it. I guess you can make silk out of a sow's ear as well.