4 lb. or more large chuck roast (any grade)

Trim away as much fat as possible. Slash remaining membranes. Pepper and lightly salt both sides. (No liquid, seasonings or tenderizer.) Sear both sides well atop stove. Put meat on rack in a roasting pan. Cover.

Bake at 250°F according to weight: 4 hours for 4 pounds, 7 hours for 7 pounds or more.