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By 'heavy' if you mean thick, have you ever tried thinning the SBR with a little warm au jus (or even some foil juices if you do a wrapped step)? It does not take much but you get a beefy back-flavor, and still retain the shine from a little sauce.
Sounds like a good idea. I should have some stuff in the drip pan.
I decided to try cider vinegar, maple syrup, ketchup, garlic, salt, and Frank's Red Hot. I may throw a little Inglehoffer's Beer 'n' Brat mustard in it.
I don't use sauce with chuck roast. I pour up the liquid gold from the pan put it in the fridge while the roast is resting. Then skim the fat off and add back to the meat .
If you're going with a sauce I would be sure to add the drippings back in.