This roast comes out succulent, tender, and very flavorful. Because of its long, slow cooking, it can be made with many different cuts of meat. Thanks to my son for the inspiration!

Serves 10

• 1 5-lb (2.25-kg) roast (I use shoulder, but you can use almost any cut)
• 3 Tbsp olive oil
• salt and pepper, to taste (be generous)
• 1/4 tsp hot paprika (see note)
• 5 cloves garlic, peeled and left whole
• 1/2 cup natural maple syrup
• 1/4 cup sweet chili sauce
• 1/2 cup dry red wine

Preheat the oven to 475°F (240°C).

Prepare 3 very large pieces of aluminum foil. Crinkle up a very large piece of parchment paper, open it up, and place it on top of two pieces of overlapping foil. (It becomes more flexible this way and can hold gravy.)

Place the roast in the center of the parchment paper. Drizzle it with olive oil and sprinkle it with salt, pepper, and hot paprika. Massage the oil and spices into the roast on all sides. Make 5 indentations into the top of the roast with a sharp knife and insert 1 clove garlic into each one.

Pour the maple syrup and chili sauce over the roast. Then carefully pour the wine over it.

The trick to a successful roast is closing it properly. Gently close the parchment paper and then the aluminum foil. Wrap it again in the reserved piece of foil, closing it as tightly as possible so it doesn’t leak. Carefully place it in a roasting pan.

Bake for 1 hour. Lower the temperature to 200°F (90°C) and bake for another 8 hours. (I do this overnight.)

Remove from oven, cool, and refrigerate before slicing.

Note: Don’t confuse hot paprika with cayenne pepper, which is spicier.