Best Grilled Italian Chuck Roast With Vegetables Recipes

GRILLED CHUCK ROAST WITH VEGETABLES.

Steps:

• Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
• Pierce roast several times and put into ziplock bag.
• Pour tomato juice marinade over beef chuck roast.
• Refrigerate for at least 5 hours.
• Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
• Discard marinade from roast.
• Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
• Line foil pan with enough foil so that later you can SEAL it.
• In small bowl, mix beef broth, thyme, and salt.
• Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
• SEAL with foil, grill for about 75 minutes-hood down.
• Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

POT ROAST WITH VEGETABLES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
• Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
• Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

GRILLED ITALIAN VEGETABLES

Steps:

• In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
• Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
• Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
• Prepare grill or preheat broiler.
• Remove vegetables from marinade.
• Reserve marinade remaining in bowl.
• Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
• Brush vegetables with the reserved marinade.
• Place skewers on grill rack or broiler pan.
• Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
• Serve hot or at room temperature.