The technique is simple: Take a big hunk of meat and place it in a pot with a bunch of vegetables and fill half way with stock. Cook slowly till its fall-apart tender and wonderfully fragrant.
For example, one can do this (a suggestion only):
Split the chuck into two lengthwise, along a seam of fat, so as to reduce the cooking time a smidge. Salt the pieces liberally on all sides, and let them sit while cutting up some vegetables.
One Vidalia onion, three or four carrots, a handful of smashed garlic cloves, some parsnips, a handful of parsley. Don’t bother peeling any of them because you'll discard the vegetables before serving (Explanation in a bit).
Pile all this stuff into a Le Creuset braiser, and fill it half way with boxed chicken stock. Put the top on and pop it into the oven at about 300 degrees.
Around three hours—and a couple glasses of red wine—later, take the pot from the oven. Remove the fork-tender meat to a plate, and strain the deep-amber braising liquid through a colander into a mixing bowl. At this point the veg has given up all its goodness, so get rid of it.
Put the meat back in the pot, add the strained liquid, and then tuck in a new batch of (peeled) vegetables to serve with the meat: pretty little carrots, split (and thoroughly rinsed) leeks, and sliced turnips. On goes the top, and back into the oven, for about another 20 minutes until the vegetables are al-dente tender.
Done.
Set out some horseradish, Dijon mustard, and flaky sea salt—just like the French do when serving pot au feu. Serve the fall-apart-tender meat and bright, colorful vegetables on plates, and ladle the steaming broth into bowls.