The chuck steak is actually a ribeye steak and I would broil it. About 1 1/2 inches thick broiled sizzling on both sides and still rare in the middle. I would take any or all on the boat and cook them there. A heavy covered pot for searing the pot roast before adding the onions, celery and diced carrots. Sweat those veggies for five minutes and add stock and your cut potatoes, carrots and small whole onions. When the meat is very done and the carrots are tender put a half cup of water in a jar with a couple of tablespoons of flour and shake that to blend and add it to the pot for thickening. Bring everything to a boil for a minute and serve with a batch of biscuits. It would take about an hour maybe an hour and a half.
Edit to add: season with salt, pepper, bay leaf, and rosemary and anything else that you fancy.
In this picture you can see a line of fat that forms a rough triangle of meat
along the lower front edge of the roast. That piece is an extension of the loin muscle that makes the porterhouse and strip steaks and the rib roasts. It separates easily from the rest of the piece with just a touch of the knife along the way.
