Chuck Roast With Vegetables Recipe

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Chuck Roast With Vegetables Ingredients

3 lb beef chuck roast, 2 to 2-1/2 inches, thick.
1 meat tenderizer
1 pepper
4 small potatoes
1 medium onion, sliced
2 stalks celery, cut into 3 inch piec, es
2 medium carrots, cut inot 3 inch pieces
2 cloves garlic
1/3 cup water, beer or tomato juice
1 tsp dried parsley flakes
1/2 tsp instant beef boullion granules
1/4 tsp dried thyme leaves

A Recipe for
Chuck Roast With Vegetables

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This Chuck Roast With Vegetables recipe is one of many in our Barbecue Category.

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This Recipe for Chuck Roast With Vegetables is one of thousands in the Recipes-to-go Barbecue Cookbook.

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This is a recipe for Chuck Roast With Vegetables from the recipe cookbook of Recipes-to-go (Barbecue)

Chowder breathes reassurance. It steams consolation.
Clementine Paddleford

Chuck Roast With Vegetables recipe - a tasty recipe for you to add to your collection!
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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.
Rev. 2:7

Chuck Roast With Vegetables

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”
Pearl Buck (1892-1973) American Nobel Prize winning author.

Chuck Roast With Vegetables Directions

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, 60-65 minutes. Makes 6
servings.

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

Serves: 6

Chuck Roast With Vegetables Recipe brought to you by Recipes To-Go

Chuck Roast With Vegetables Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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