3 pounds beef chuck roast -- 2 to
-- 2 1/2 inches thick
- meat tenderizer
- pepper
4 small potatoes
1 medium onion -- sliced
2 stalks celery -- cut into 3
- inch pieces
2 medium carrots -- cut into 3 inch
- pieces
2 cloves garlic
1/3 cup water -- beer or tomato
- juice
1 teaspoon dried parsley flakes
1/2 teaspoon instant beef bullion
- granules
1/4 teaspoon dried thyme leaves
Instructions:
Preheat grill. Pierce roast several times with fork. Sprinkle both
sides with meat tenderizer and pepper. Pound with meat mallet. Grill
roast at medium with hood closed until well seared, about 20 minutes,
turning over once. Place in grill safe baking dish or an 24x18 inch
double thickness of heavy duty aluminum foil. Pierce potatoes. Arrange
potatoes, onion, celery, carrots and garlic around meat. In small
bowl, mix water, parsley flakes, bouillon granules and thyme. Pour
over meat and vegetables. Cover or wrap in foil. Grill using indirect
medium heat until roast is tender, 60-65 minutes.
