Since we can't get cable and don't have a dish I didn't have to worry about splitting time between football and cooking on New Year's Day.
A couple of days earlier I took the last chuck roast out of the freezer and after it thawed I seasoned it with salt and pepper on New Year's Eve, and let it rest for a day.
The fire was fairly hot at 350-375 and apple chunks added some really nice color and flavor.
I think it was around 130-135 when I took it off the grill, and after 15-20 minutes I ran it through the slicer.
A horseradish sauce is always good with beef, and leftovers made nice sandwiches with mustard, too.