The chuck tender, also called “bug filet” or “fake filet” in German, is ideally suited for slow cooking. Here my favorite recipe (most just to remember myself, but you may give it a try as well!).
Bug filet marked in red:
Step (1): prepare/wash/dry the meet, about 3-3.5 pounds are ideal.
Step (2): roast all around in hot oil, in a large pot. When almost finished, add about 4 onions, cut into mid-size pieces, and roast further
Step (3): put the meat into a roaster, or other container that is fire-proof and has a lid.
Step (4): add a mixture of about 200 mL of water, 50 mL balsamic vinegar to the onions in the pot, stir thoroughly to remove and dissolve all residue from the pot, and add the liquid to the roaster. You may add some other root vegetables, carrots etc.
Step (5): cover the meat with a mixture of mustard, salt and pepper. Cover.
Step (6): put into the preheated oven, at about 130~140°C. Let cook for about 4 hours. Usually no need to touch, open, etc. – provided the roaster is tightly closed. You can also cook it at 120°C for 5 hours. Under no circumstances use a temperature above 140°C, or any type of short cooking with this meat – it will be tough, and can’t develop the flavor.
Step (7): take the meet from the roaster (check core temperature if you wish, should be about 80°C). Let it rest for 10 minutes. In the meantime, bring the liquids in the roaster to a boil, add some salt, as needed, and add a bit a mixture of starch and water (while boiling and stirring) to give the sauce some texture.
Step (8): cut the meet into rather this slices. Serve with some mashed potatoes.
This dish can be easily stored in the freezer, and re-heated any time. The meet even improves in tenderness and taste.