3.5 to 4 lb. beef chuck roast
2 tablespoons Kosher salt
1 tablespoon paprika
2 tablespoons cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 head garlic, peeled
a meat thermometer

In a small bowl, combine dry spices until well mixed.

Using a sharp knife, cut tiny X slits into the roast, evenly spaced. Peel garlic and slice each of the larger cloves in half lengthwise. Insert 1/2 clove garlic into each slit created. (Smaller garlic cloves may be used whole.)

Rub the spices generously into the chuck on all sides.

Preheat oven to 500°F.

Place the roast on a roasting rack which allows for air circulation beneath. When oven temperature reaches 500°F, place roast on center rack of oven and roast for 20 minutes. Reduce temperature to 300°F and continue to roast to desired doneness, checking with a meat thermometer.

120°F rare
126°F medium rare
135°F medium
150°F medium well
160°F well-done

Keep in mind that the roast continues to cook internally for at least 10 minutes after removing from oven. When the roast is taken out of oven, cover it loosely with aluminum foil and allow to sit for 20 minutes before carving.

Submitted by: CM