I like this roast because it is not as pricey as a rib eye roast but still has that “wow” factor when served, and it is just as succulently soft and buttery in flavor.

1 (5-pound) chuck roast with 3 bones
3 tablespoons brown sugar
2 tablespoons olive oil
3 tablespoons whole-grain mustard
2 tablespoons kosher salt
5 garlic cloves, crushed

  1. Preheat oven to 400ºF.
  2. Place roast, bone side down, on a baking sheet. Combine brown sugar, olive oil, mustard, salt, and garlic, and pat on top of roast.
  3. Bake for 30 minutes, until edges start to crisp. Lower oven temperature to 350ºF and cook for 1½ hours, or until desired doneness.
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