|Chuck roast||3 Pound, cut 3 inches thick|
|Garlic||1 Clove (5 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Ounce (Half 4 Ounce Jar)|
Put the meat in a flat pan or on a platter.
Rub it thoroughly with garlic, then smear it with olive oil.
Spread plenty of mustard on it, and pat in all the salt that will cling to it.
Repeat on the other side.
Let stand an hour or more.
Let your fire burn down until you have a deep bed of glowing coals.
Gently place the meat right on the coals—no grill.
Turn only once during cooking, and allow 20 minutes to a side for rare.
To serve, slice the meat in strips.