Boneless chuck roast

I must admit it has been months since I have been on the forum and I have to kick the habit and get back on the horse so to speak. That being said, last night I got out Adam Perry Lang's "25" and made one of his recipes. The recipe called for a boneless rib eye roasts, but I substituted a 3lb boneless chuck roast instead. It started with a seasoning paste, cooked at around 375-400 until it had an internal temp of 130, basting every 10 minutes with an "herb brush", pulled it off the grill, added a garlic herb mixture, and then back on the grill until it hit 135. I let it sit for 10 minutes then we enjoyed it. I also included a picture of my little slice of "eggin" heaven.