COOK IT.
01
Rub roast garlic, salt, pepper and some Chop House Steak Rub.
02
Insert meat thermometer sideways into the center of the roast so that the shaft is not visible, avoiding fat and bone.
03
Cook in a closed grill, maintaining constant heat, until the thermometer reads 145°F(63°C) for medium-rare for about 50 minutes, or cook until desired doneness.
04
Remove roast to cutting board; tent with foil for 5 to 10 minutes. Serve with mashed potatoes and asparagus on the side.
05
Aluminum Foil
06
Meat thermometer
07
Cook on a cookie sheet with a grate so you can collect the juices to make au jus.
08
Paleo