Grilled Italian Chuck Roast With Vegetables

1. 1

   Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.

2. 2

   Refrigerate for at least 6 hours.

3. 3

   Prepare the grill for medium heat.

4. 4

   Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.

5. 5

   Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.

6. 6

   Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).

7. 7

   Place the seared meat into that foil container, sprinkle with the salt and pepper.

8. 8

   Pierce the potatoes.

9. 9

   Arrange potatoes, second onion, and carrots around meat.

10. 10

    In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.

11. 11

    Cover all with foil.

12. 12

    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.

13. 13

    Allow resting time of 10 minutes.

* Per serving · 4 servings · Values may vary.