Chuck Roast

I treat all roasts the same, a big piece of meat with a plethora of options!  One of my favorite methods to prep either the Cross Rib, Prime or Chuck is the following;

First get the exact weight of your roast and let it to come to room temperature.

Preheat the oven to 500 degrees. 

Take a bowl and combine roughly a pound of soft butter, with about a cup of your favorite dry spices, or without if you are a strict carn.  You will then take this butter mixture and slather it all over the roast, a thick coating sealing it completely.  Afterwards liberally salt the exterior with Kosher Real Salt, don't worry it won't negatively impact the meat. 

Now with the weight of the roast, you will create a timer for example; A 3.56 pound roast x 5 minutes = 17.8 minutes which is how long the roast remains cooking at 500 degrees. You will turn off the oven when the timer runs out, then wait for 1 hr to 1&1/2 hrs (depending on your oven)before opening the door, to ensure no heat escapes.

Every time the roast comes out a perfect Medium Rare.