When cooking a chuck roast do you feel that setting the oven at 200 F degrees is OK to roast that?
How about putting it into a pocket of foil warped twice, if doing so would you put all your ingredients into the pocket and roast it in water?
I would think that by doing it this way it would keep all the juices in the meat and it would come out tender and fall apart.
Would it brown in the pocket or would you brown it before putting it in the pocket?
Have you heard of using vinegar to tenderize a chuck roast? Wouldn't it have a flavor of vinegar? I heard that you leave it in vinegar for 8 hours and that brakes down the muscle in the roast. What type of vinegar Apple Cider vinegar or white vinegar?
200 is too low.
Roasting means cooking in the oven using dry heat. It's best for lean meat and tender cuts.
Braising means cooking in a closed container with liquid. That's what a crockpot does. Braising makes tough cuts of meat like chuck tender
Don't wrap meat in foil and cook in liquid. If you want to braise your meat, do it in the crockpot or in the oven using a pot with a tightly fitting lid and some liquid (broth, wine, soup, etc)
Meat won't brown in a pocket.
It's always best to brown your meat before putting it in a crockpot or braising it in th oven.
Soaking meat in straight vinegar will make it tough, not tender. Plus it will taste like, well, vinegar. Don't do it.
And think about the pork shoulder.
Like I said before, I've been in your shoes. God Bless you.