Chuck Roast With Vegetables

Recipe Ingredients

3 lbs	1362g / 48oz	Beef chuck roast - 2 to 2-1/2
		Thick
		Meat tenderizer
		Pepper
4		Potatoes (small)
1		Onion - sliced (medium)
2		Celery - cut into 3
2		Carrots - cut up (medium)
2		Garlic
1/3 cup	78ml	Water - beer or tomato juice
1 teaspoon	5ml	Dried parsley flakes
1/2 teaspoon	2.5ml	Instant beef bouillon - granules
1/4 teaspoon	1.3ml	Dried thyme leaves

Recipe Instructions

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 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. Bake using indirect medium heat until roast is tender, 60-65 minutes. Makes 6 servings.

Source:
Great Meals from the Northwest by Judy Geise

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