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Chuck Roast With Vegetables

Grill.em's picture
Ingredients
  Beef chuck roast 3 Pound (2 1/2 inch thick)
  Meat tenderizer 1 Teaspoon
  Pepper To Taste
  Potatoes 4 Small
  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
Directions

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.
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 drugstore wrap.
Bake using indirect MEDIUM heat until roast is tender, 60 to 65 minutes.

Recipe Summary

Method: 
Roasted
Ingredient: 
Beef

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