I watched America's Test Kitchen on Saturday and they were showing the difference between a roast that was "roasted" and the same cut "braised". They used a chuck, which I usually avoid, but they said it is more flavorful than many other cuts. I suppose my problem in the past was the roasting, but I will try braising next time. Theirs was very tender and juicy. After browning it on all sides, it was put in the oven on a bed of veggies, covered with aluminum foil, then the lid and cooked at about 250 F for 3 or 4 hours. That should be quite easy to do - no watching... They also did one with a bottle of red wine, but I don't remember the cut on that one.