Cook1 hr 34 mins
My friend, Kendra, gave this to me and we like it too. Time given does not include the marinating. I use the snack size of tomato juice-trying to wash fewer dishes. LOL! A charcoal fire is tricky so you should check it.
- 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
- 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.