Grilled Chuck Roast With Vegetables.

Recipe by WiGal
READY IN: 1hr 54mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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