As stated above the Chuck comes from the shoulder which is a muscle that moves a lot. Because of this the cut can be very chewy and tough. Conversely of course is the Prime Rib and since they move the least it's more tender. It's worth mentioning the Shoulder is the complete opposite of the Beef Tenderloin. The Tenderloin is an underused muscle which makes it very tender but flavorless.
I wish I had a video camera to show you what I did instead of trying to describe it here. The whole Chuck Roast is huge and has many separate muscles connected by connective tissue and lots of silver-skin. I separated the muscles and removed all the silver-skin and hard fat. Without going into much detail (because I can't) it's very easy to break down. As you push away the different muscles it becomes easy to identify where the muscles connect. The extra fat you see in the picture will be used for sausage, salami and hamburgers. Nothing will go to waste. In the end you end up removing about 30% which is made up of fat and connective tissue.
Prior too gluing the meat together it will be dry-brined. I use .50% salt by weight to use for the dry-brine. All this means is I sprinkled salt all over the meat. What's .50% mean? The meat weighed 12 lbs and 12 lbs = 5443 grams and 5442 grams X .50% = 27 grams of salt. Pretty simple if I do say so myself. Anyhow sprinkle on the salt and place in the refrigerator for at least a day. Mine sat in the refrigerator for 36 hours. 24-40 hours is all you need in this application. Adding salt provides flavor and moisture retention while it cooks. Don't forget the only thing that will penetrate the protein is salt and nothing else. Everything else is mostly surface treatments.
In this next step I used Transglutaminase Activa RM to bind the meat together. I wanted the Muscles when rolled up to become one solid cylinder. I applied the Activa by sprinkling it on every connection point which means everywhere. It's kind of a meat puzzle so before you begin sprinkling on the Acitiva have an idea how it's going to fit together.
Transglutaminase, also called meat glue, is an enzyme that can be used to bind proteins to make uniform portions of fish filet, tenderloins, etc. that cook evenly, look good and reduce waste. Transglutaminase can also be used for creative applications in modernist cuisine such as making shrimp noodles, binding chicken skin to scallops or even making checkerboards with different types of fish. How can you do such a thing? Simply apply some transglutaminase on each side of the protein to bind, press the sides together and let it rest refrigerated for a few hours. I like 24 hours but you can go as little as 6 hours but the bonds will not be as strong.