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
- Preheat oven to 400ºF.
- Place roast, bone side down, on a baking sheet. Combine brown sugar, olive oil, mustard, salt, and garlic, and pat on top of roast.
- Bake for 30 minutes, until edges start to crisp. Lower oven temperature to 350ºF and cook for 1½ hours, or until desired doneness.
For more great recipes, check out this weeks issue of Whisk by Ami
