Chuck Roast With Vegetables Recipe
Ingredients
| 3 lb. beef chuck roast, 2 to 2 1/2 inches thick | ||
| Meat tenderizer | ||
| Pepper | 1 | |
| Potatoes | 4 Small | |
| Onion | 1 Medium, sliced | |
| 2 stalks celery, cut into 3-inch pieces | ||
| 2 medium carrots, cut into 3-inch pieces | ||
| Garlic | 2 Clove (5gm) | |
| 1/3 cup water, beer or tomato juice | ||
| Parsley flakes | 1 Teaspoon, dried | |
| 1/2 teaspoon instant beef bouillon granules | ||
| 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.
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.
Chef
