I am excited about what is going to happen to this boneless beef chuck roast! I pulled it from the freezer last night and let it thaw. Last night before bed I put it in a sealable tupperware with a whole clove of sliced garlic, Worcestershire sauce, soy sauce, sea salt, pepper, cayenne pepper, and onion powder. This morning I flipped the sucker and re seasoned the other side. mmm mmm. I want it to be somewhat natural with a kick. Luke likes to use Lawry's, but I choose to create my own spice mix. I am going to roast this later at about 350 degrees. This should be good, I will let you know!!
A COUPLE OF HOURS LATER: It is a little after 4 pm. I finally pulled my roast from the fridge and just added half of a minced sweet white onion, and one more clove of sliced garlic. I really like the flavor that seems to permeate through foods when the garlic has been sliced diagnostically across each piece. I am putting it in the oven at about 350 degrees, and will check it again in about an hour.
NOTE: I have been cooking with fresh whole garlic cloves lately rather than dreadfully cheating with the preminced style. The flavor benefits have been fully paying off. It has become a painless procedure once I got the hang of it. I smash the clove as hard as I can under the side of my knife blade with the palm of my hand, and pull the skin off from the base of the clove. The skin practically falls off if you hit it hard enough. Try it!