Recipe - Chuck Roast With Vegetables

3 pound Beef chuck roast, 2 to 21/2
inches thick.
Meat tenderizer
Pepper
4 small Potatoes
1 md Onion, cut or sliced up
2 Stalks celery, cut into 3
inch pieces
2 md Carrots, cut inot 3 inch
pieces
2 Cloves garlic
1/3 cup Water, beer or tomato juice
1 teaspoon Dried parsley flakes
One half teaspoon Instant beef boullion
granules
One fourth teaspoon Dried thyme leaves

Preheat grill for 10 minutes. Pierce roast several times with fork.

Sprinle 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 couble
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, 6065 minutes. Makes 6 servings.

Origin: Back of Barbecue Manual Shared by: Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini