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chuck roast Italian dressing salt pepper onion potatoes onion carrots beef broth garlic pepper rosemary
Viewed: 85 - Published at: a year agoIngredients
- 3 lbs chuck roast, 2 to 2 1/2 inches thick
- 1/3 cup Italian dressing
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion, thinly sliced
- 4 small potatoes, about 1 . 5 inch chunks
- 1 medium onion, sliced
- 3 medium carrots, cut into 2 inch pieces
- 1/2 cup beef broth
- 1 1/2 teaspoons garlic, minced
- 1/4 teaspoon pepper
- 1/2 teaspoon dried rosemary
Method
- Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
- Refrigerate for at least 6 hours.
- Prepare the grill for medium heat.
- Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
- Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
- Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
- Place the seared meat into that foil container, sprinkle with the salt and pepper.
- Pierce the potatoes.
- Arrange potatoes, second onion, and carrots around meat.
- In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
- Cover all with foil.
- Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
- Allow resting time of 10 minutes.
