3 lb 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 inot 3 inch pieces
2 Cloves garlic
1/3 cup Water, beer or tomato juice
1 tsp Dried parsley flakes
1/2 tsp Instant beef boullion granules
1/4 tsp Dried thyme leaves
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Preheat grill for 10 minutes. Pierce roast several times with fork.
Sprinle 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 couble 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. Bake using indirect medium heat until roast is tender, 60-65 minutes. Makes 6 servings.
Origin: Back of Barbecue Manual Shared by: Sharon Stevens.
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