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Ingredients Jump to Instructions ↓

  1. oz Beef chuck roast - 2

  2. - meat tenderizer

  3. - pepper

  4. 4 Potatoes (small)

  5. 1 Onion - sliced (medium)

  6. 2 Celery - cut into 2 Carrots - cut into 3 inch (medium)

  7. - pieces 2 Garlic

  8. 1/3 cup 20g / 0.7oz Water - beer or tomato

  9. - juice

  10. 1 teaspoon 5ml Dried parsley flakes

  11. 1/2 teaspoon 2 1/2ml Instant beef bullion

  12. - granules

  13. 1/4 teaspoon 1 1/3ml Dried thyme leaves

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. Pierce roast several times with fork. Sprinkle both sides with meat tenderizer and pepper. Pound with meat mallet.

  3. Grill roast at medium with hood closed until well seared, about 20 minutes, turning over once.

  4. Place in grill safe baking dish or an 24x18 inch double thickness of heavy duty aluminum foil. Pierce potatoes. Arrange potatoes, onion, celery, carrots and garlic around meat.

  5. In small bowl, mix water, parsley flakes, bouillon granules and thyme. Pour over meat and vegetables. Cover or wrap in foil.

  6. Grill using indirect medium heat until roast is tender, 60-65 minutes.

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