Start by tenderizing the chuck steak with a meat tenderizer.
Once done, dust liberally (1/2 cup) with Webers original bbq seasoning.
Cover and allow to sit overnight in the fridge.
The next day, prepare your vegetables. Chop up all your veggies into bite-sized pieces and mix with 1 tablespoon of olive oil and 1 teaspoon of truffle flavored salt and a generous amount of fresh crack pepper medley.
Once combined, toss to coat.
After it's rested, set your chuck steak out to bring to room temperature.
In this recipe, we used a clay pot. So to get it prepped and ready, soak the clay pot in water for a few hours.
Add 1 tablespoon of coconut oil to a cast iron griddle and preheat cast iron griddle to searing heat.
Take your chuck steak and quickly sear both sides of steak for a nice crust. Remove and set aside.
Place the chopped veggies on the bottom of clay pot after it's been soaked.
Place your chuck steak into the clay pot on top of the seasoned veggies but make sure the chuck steak sits low enough in the clay pot to be able to sit in its own juice as it cooks. We used the bell pepper as a "boat" for the zucchini to sit in. The zucchini will soften quite a bit so if this is undesirable, add zucchini in later or halfway through cooking time.
Set clay pot with lid on in the cold oven. Once inside, set temp to 275 degrees and cook till meat is at 185 degrees internally. Once this temperature is reached and veggies are cooked, take the lid off and increase oven temp to 400. Pull from oven once chuck steak has achieved 200 degrees for 5 minutes continuously.