Grilled Chuck Roast With Vegetables Food

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GRILLED ITALIAN CHUCK ROAST WITH VEGETABLES

2012-09-21



Grilled Italian Chuck Roast With Vegetables image

My friend, Kendra, who enjoys cooking, needlecrafting, helping the homeless, and shuffleboard gave me this and said it is really a nice roast to grill when it is too hot to turn on the oven. Notice that you need to marinate it the night before, I have not included the marinading time in the preparation time. Because charcoal grilling varies with temperature of coals, size of grill, weight of meat, etc. I urge you to use your meat thermometer to get it to your own family's preference.

Provided by WiGal

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients:

  • 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

Steps:

  • 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.

GRILLED CHUCK ROAST WITH VEGETABLES.

2009-04-27



Grilled Chuck Roast With Vegetables. image

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.

Provided by WiGal

Categories     One Dish Meal

Time 1h54m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients:

  • 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

Steps:

  • 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.

POT ROAST WITH ROASTED VEGETABLES

2022-06-14



Pot Roast with Roasted Vegetables image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients:

  • 1 (4-pound) beef chuck roast
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 carrots, peeled, thinly sliced
  • 2 ribs celery, thinly sliced
  • 5 cloves garlic, smashed
  • 2 tablespoons all-purpose flour
  • 1/2 cup red wine
  • 1 (15-ounce) can chopped tomatoes, in juice
  • 2 cups beef broth, homemade, or low-sodium, low-fat
  • 3 sprigs fresh thyme, or 1 teaspoon dried
  • 2 bay leaves
  • 1/3 cup coarsely chopped fresh flat-leaf parsley, optional
  • 1 tablespoon red wine vinegar
  • 5 carrots, peeled, cut into thirds
  • 3 medium turnips, peeled and cut into 6 wedges
  • 2 medium red onions, peeled, cut into 6 wedges
  • 2 medium parsnips, peeled, cut into thirds
  • About 5 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
  • Add the onion, carrots, celery, and garlic to the pan, and cook until vegetables are tender, about 8 minutes. Add the flour and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot Add wine and tomatoes and cook until liquid has thickened, about 5 minutes more. Add broth, thyme, and bay leaves, bring to a boil. Return the roast to the pot, nestle it in the liquid, cover, place in the oven and cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
  • Meanwhile, put the carrots, turnips, onions, and parsnips on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast on a shelf under the pot roast for the last hour, stirring occasionally, until tender throughout.
  • Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. Stir in the parsley and vinegar, salt and pepper, to taste. Keep the roast warm in the sauce until ready to slice.
  • Slice the pot roast across the grain and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.

Top Asked Questions

  1. How to cook a chuck roast on a charcoal grill?
    Pour a lug of olive oil over your chuck roast, making sure to rub it over all sides of the meat. Mix up your sugar, spices, brown sugar, salt, and black pepper in a bowl. Smear this rub over all sides of the beef, pressing it in firmly as you go. Set aside the beef until your grill is primed up and ready to go. Preheat your grill to 400F.
  2. How to cook beef chuck roast in the oven?
    Preheat the oven to 350 degrees F. Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper. Add the oil to the pot, lay the meat in the pan and sear on both sides until brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
  3. How do you cook a chuck roast in a marinade?
    Add in about a 1/2 cup of water and stir again. Score the chuck roast with a sharp knife making 6 or 7 large cuts all over one side of the meat. Add the marinade to a plastic bag and then add the steak.
  4. What is the most popular grilled vegetable recipe?
    Our 20 Most Popular Grilled Vegetable Recipes. 1 Grilled Asparagus. Credit: pelicangal. View Recipe. This simple recipe allows you to enjoy the natural flavor of asparagus. "The simpler the better, ... 2 Grilled Corn on the Cob. 3 Grilled Garlic Parmesan Zucchini. 4 Mexican Corn on the Cob (Elote) 5 Grilled Garlic Artichokes. More items

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