===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-17-94 (21:08)             Number: 335
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Grilled Chuck Roast With       Conf: (37) Home Cooki
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MMMMM-----Meal-Master - formatted by MMCONV 1.50

     Title: Grilled Chuck Roast With Vegetables
Categories: Bbq, beef,
  Servings: 1

3       lb  beef chuck roast, 2 to
2 1/2       inches thick.
            -Meat tenderizer
            -pepper
4       sm  potatoes
1       md  onion, sliced
2           stalks celery, cut into 3
            -inch pieces
2       md  carrots, cut inot 3 inch
            -pieces
2           cloves garlic
1/3     c   water, beer or tomato
            -juice
1       t   dried parsley flakes
1/2     t   instant beef boullion
            -granules
1/4     t   dried thyme leaves

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.

Converted by MMCONV vers. 1.50
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