3-4lb chuck roast
4 tablespoons olive oil
2 tablespoons dried onion flakes
1 tablespoon dried rosemary leave
1 teaspoon paprika
1 tablespoon dried oregano
1 1/2 teaspoon coarse ground salt

1. Heat a charcoal grill until it is red hot.
2. Put chuck roast, with netting on, into a bowl.
3. Rub the olive oil all over the chuck roast.
4. In a small bowl, combine all of the remaining ingredients.
5. Dump the spice mix onto the chuck roast, and rub all over the chuck roast until well coated.
6. Spread the coals evenly about in the bottom of the grill.
7. Sear all sides of the roast until brown.
8. After browned, set the roast on the top grate to one side and put a cast iron skillet half full of water on the lower grate. This catches the drippings from the roast to avoid flare-ups and also provides low, indirect, moisturized heat on the roast to finish it off.
9. For good smoke, sprinkle a little bit of moistened mesquite on the coals that have been moved to the sides.
10. After arranging things as described above, cover the grill leaving a small vent crack on top.

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