Grilled Chuck Roast With Vegetables.

Total Time: 1 hr 54 mins Preparation Time: 20 mins Cook Time: 1 hr 34 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.