Grass-Fed Chuck Roast
Serves 8-10
Although chuck roast is more often braised or slow cooked, David Evans of Marin Sun Farms loves to roast it like a more tender cut, until medium rare. It’s part of his and Claire Herminjard’s effort to get more people to eat all the cuts of the animal. The roast comes out garlicky and full of flavor, chewy in a good way. Just make sure to slice it thinly against the grain. Grassfed chuck roast, which is leaner than grain fed, is the best bet here, since grain-fed chuck roast is too fatty to serve so rare. 1 4-pound grass-fed chuck roast,
trussed Kosher salt Freshly ground black pepper 2 cloves garlic, thinly sliced
Instructions: Leave the roast out at room temperature for 1 hour. About 20 minutes before cooking, preheat the oven to 400 degrees and place a rack on top of a rimmed baking sheet.
Shower the roast on all sides with salt (at least 1 tablespoon) and pepper. On the top, use a paring knife to make incisions into the roast and push the garlic slices into the holes.
Roast for 20 minutes; then reduce the oven temperature to 275 degrees. Continue cooking until it reaches an internal temperature of 120 degrees (medium-rare), 1½ to 2 hours. Check the temperature in a few parts of the roast because some parts may cook differently than others.
Let the roast rest, tented with foil, for 20 to 30 minutes. Thinly slice against the grain and serve right away.