Grilled Chuck Roast With Vegetables

Course : Grilling
Serves: 6
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3 pounds beef chuck roast -- 2 1/2 inches thick
1 teaspoon meat tenderizer
1 teaspoon pepper
4 small potatoes
1 medium onion -- sliced
2 stalks celery -- cut into 3 inch pieces
2 medium carrots -- cut into 3 inch pieces
2 cloves garlic
1/3 cup water -- beer or tomato juice
1 teaspoon dried parsley flakes
1/2 teaspoon instant beef bullion granules
1/4 teaspoon dried thyme leaves

Preparation / Directions:

Preheat grill. 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. Grill using indirect medium heat until roast is tender, 60-65 minutes.

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