GRILLED CHUCK ROAST WITH VEGETABLES.

Grilled Chuck Roast With Vegetables. image

Provided by WiGal

Time 1h54m

Yield 6 serving(s)

Number Of Ingredients 18

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5 1/2 ounces tomato juice
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon salt
3 lbs beef chuck roast, about 2 to 2 1/2 inches thick
salt, to taste
pepper, to taste
2 medium potatoes, cut into eighths
1 onion, sliced
2 parsnips (optional)
2 stalks celery, cut into 1 inch pieces (optional)
3 medium carrots, cut into 1 inch pieces
4 garlic cloves (or more)
1/3 cup beef broth
1/4 teaspoon thyme
1/4 teaspoon salt

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.