Thought I'd add my 2 cents a few years later! I bought a French cut roast (it's a boneless chuck cut or rump - thick so tendency to dry out quick so said my butcher)...anyway, I slow cooked it for 6 hours, about a 3 pounder. When cut it fell off the non-existant bone and some parts were still medium rare, looked great. Dry as a bone even though it was on low slow cook with more than enough mushroom/red wine/beef broth/spices in it...I'll never buy that cut again. I'm a bit of a newbie when it comes to beef, and I figured roast is like my Gramma's roast beef...nowhere near!
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