7-Bone is my favorite, too, but is hard to find here. Other places I've lived, it was the preferred cut.
One that was new to me here is an "English roast". It also comes from the chuck, and is very popular in this area, unlike the 7-bone.
Check out this site; it shows where each cut comes from, what is is best for, what its downfall is, and what to substitute for it:
http://www.foodsubs.com/Meats.html
If I may quote with commentary.
chuck The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.
In the years to come, these cuts will be known as peon beef. Good enough for wetbacks and middle Americans.