Chuck Roast With Vegetables
|Beef chuck roast||3 Pound (2 1/2 inch thick)|
|Meat tenderizer||1 Teaspoon|
|Onion||1 Medium, sliced|
|Celery stalks||2 , cut into 3 inch pieces|
|Carrots||2 Medium, cut into 3 inch pieces|
|Garlic||2 Clove (10 gm)|
|Water/Beer / tomato juice||1⁄3 Cup (5.33 tbs)|
|Dried parsley flakes||1 Teaspoon|
|Instant beef bouillon granules||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄4 Teaspoon|
Preheat grill for 10 minutes.
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 on 24 x 18-inch double thickness of heavy-duty aluminum foil.
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 drugstore wrap.
Bake using indirect MEDIUM heat until roast is tender, 60 to 65 minutes.