I'm looking for a recipe to make that uses a Chuck Roast, however, I don't want to make a pot roast. Any suggestions?

Two of my favorite ways to use chuck: Carbonnade - a Flemish stew with lots of caramelized onions, dark beer, and dijon mustard. Many versions around, but Mark Bittman's is very good: http://www.food.com/recipe/carbonnade-beef-and-onions-stewed-in-beer-305639 The other is Stracotto - technically an Italian pot roast, but with red wine, Porcini, fresh herbs, and lots of garlic it's a while other level: http://www.foodnetwork.com/recipes/giada-de-laurentiis/stracotto-pot-roast-with-porcini-mushrooms-recipe.html I often make both of these in cold weather.

Or grind it for burgers/what have you.

How about beef bourguignon? http://www.foodnetwork.com/recipes/ina-garten/beef-bourguignon-recipe.html

Chuck makes a fantastic chilli. You can also make a shredded beef tomato sauce. Slow cook the chuck in a crock pot with canned whole plum tomatoes, tomato purée, minced onions, garlic powder, oregano, salt, and pepper. Service with a thick pasta, one that you can stab not twirl, finish with red pepper

Chuck makes a fantastic chilli. You can also make a shredded beef tomato sauce. Slow cook the chuck in a crock pot with canned whole plum tomatoes, tomato purée, minced onions, garlic powder, oregano, salt, and pepper. Service with a thick pasta, one that you can stab not twirl, finish with red pepper

a hearty chili, with or without beans.

Go Moroccan/North African if you like those sort of spices. Make Tagine, couscous, orange-olive salad, some Mediterranean dessert like baklava. Here's a tagine recipe using chuck roast:
https://spiceamecooks.wordpress.com/2013/08/11/moroccan-beef-tagine-w-chermoula-and-honey/

This is our favorite stew:
https://food52.com/recipes/31060-beef-and-merlot

Cut chuck roast into cubes and use it for stews, tagines, anything that is braised. Or, don’t cut it and use it to make sauerbraten.