Grilled Chuck Roast With Vegetables.

READY IN: 1hr 54mins
Rita~
Recipe by WiGal

My friend, Kendra, gave this to me and we like it too. Time given does not include the marinating. I use the snack size of tomato juice-trying to wash fewer dishes. LOL! A charcoal fire is tricky so you should check it.

Top Review by Rita~

Hearty meal! I did place the veggies, stock and spices in a foil pan on the preheated grill to start the cooking. Then went on with searing the meat adding it to the veggies. Oh I did add parsnip to the veggie mix. I did keep on on 350 degree grill with foil on and hood down for 2 hours. Thanks for the comforting good eats. Made for ZWT6

Ingredients Nutrition

Directions

  1. Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
  2. Pierce roast several times and put into ziplock bag.
  3. Pour tomato juice marinade over beef chuck roast.
  4. Refrigerate for at least 5 hours.
  5. 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.
  6. Discard marinade from roast.
  7. Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
  8. Line foil pan with enough foil so that later you can SEAL it.
  9. In small bowl, mix beef broth, thyme, and salt.
  10. Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
  11. SEAL with foil, grill for about 75 minutes-hood down.
  12. Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

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