I don't know, Caslon...the pic does look nicely med rare and sliceable. I've never done a chuck roast that way, I've always treated it as a pot roast or for making stew or chili. But as Andy says, maybe it's worth a try.
I looked around a little and found this site, it appears cross cut is just another name for pot roast. I got the impression you're in California, I could be wrong - but for a wonderful slicing roast have you ever tried roasting a tri tip? They're delicious.