I "developed" this recipe after a trip to Sam's club with my wife. They had 3" thick, boneless chuck roasts, of which we bought several. Boneless chuck or top sirloin roast, cut 3" thick. Garlic powder Build a big bonfire of hardwood. While it's burning down to coals, sprinkle the roast liberally with garlic powder. I use a Jaccard meat tenderizer on it. (If you cook a lot of beef or venison, you should have one of these. They tenderize without smashing the way a minute steak machine does. Turns chuck into choice.) When the fire is down to cooking coals, put a grate over it and throw on the roast. Give it about 5 minutes on a side - until it's pretty black. Put it in a dutch oven or other large, covered pot, on some sort of raised trivet, and set it at the edge of the grate. Try to find a spot where the temperature in the pot doesn't get much above 200-250. You should be able to hold your hand on the lid for a couple of seconds. Check it once in a while with an instant-read thermometer. When it hits about 150 in the center (we like it rare), slice and devour. If it's raining, or the woodsy approach isn't possible where you live, do the grilling over a HOT charcoal fire, and rest the roast in a 200 degree oven. Takes most of an hour.