Tuesday, June 18, 2013

Grilled Roast and Veggies!



 
In the summer, it gets extremely hot in Kentucky, especially in southern Kentucky and it is one of the most humid places on earth.  I thought it was so funny that when Paula Deen was here one summer filming the movie "Elizabethtown", she was interviewed and said this was the hottest dang place she had ever been in her life and she is from Georgia.  
 
 Needless to say, when those temperatures and humidity start to climb, I like to find ways to eliminate excess heat from the house.  I probably use my slow cooker as much or more in the summer than I do in the winter.  I also use my gas grill for as many things as possible and for things that I can do with indirect heat that don't require me standing outside over the grill.   This is one of those meals.   You cook just about your entire meal in one pan outside on the grill and then throw the pan away.  Does it get much better than that?   There is a key to grilling a roast that is edible and not dry and tough... indirect heat, marinade and using a good chuck roast.  Here is what you will need:
 
3-5 lb. beef chuck roast
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1 Tbs. minced garlic
1 cup water
seasoned salt or Cajun seasoning
black pepper
5-6 red skin or Yukon Gold potatoes (scrubbed and cut and large chunks, skin left on)
2-3 sweet onions, peeled and cut in large chunks (I like to use Vidalia onions)
1 bag baby carrots
2 cups white mushrooms, halved (optional)
1 pkg. dry onion soup mix
1/3 cup extra virgin olive oil
 
***You can get creative with the veggies.  I also like to add zucchini, yellow squash and even fresh asparagus sometimes.  If you use these vegetables, place them on top of the potatoes and carrots, because they take less time to get tender.  If you are only cooking things like squash and zucchini or asparagus, you can add them later for just about 30 minutes. 
 
Place the roast in a gallon size Ziploc bag with the soy sauce, Worcestershire sauce and the minced garlic.  Seal the bag and mix it around.  Place in the refrigerator and marinade for a couple of hours...at least 1 hour if you are short on time, turning the bag over a couple of times to distribute the marinade. 
 
Spray the grill racks with nonstick spray and then light all of the burners.  Place the roast right on the racks and grill on each side for about 15 minutes or until it's got good grill marks and is nice a browned.  Watch the roast during this time, because of the fat content, it can flare up. 
 
 
 When the roast is nice and browned, place in a disposable aluminum roasting pan.  You need one of the bit heavier types used for meats, not one of the flimsy thin ones used for cakes.   I like to splash just a little more soy sauce and Worcestershire sauce on the roast and then sprinkle it with either seasoned salt or sometimes I use some Cajun seasoning and some black pepper. Pour about 1 cup water around the roast in the pan and cover tightly with foil. 
 
 
We will cook this with indirect heat, so the pan with the roast will not be over the burners that are on.  I have four burners, so I turned the two the roast is over OFF and left the other two on low.  Close the grill and if it has a temperature gauge, it should get to around 400 degrees.  If it gets a lot higher than that, turn another burner off.   Cook for 1 hour at this temperature with the grill lid closed.  As long as the pan is not directly over the burners that are on, it will be fine. 
 
 
After the roast has cooked for an hour, mix the onion soup and the olive oil in a gallon Ziploc bag and add the veggies to it.  Close it and mix the veggies around really good to coat. 
 
 
Spread the veggies with the onion soup and oil mixture around the roast in the pan.  Sprinkle the veggies with a little more seasoned salt and back pepper.  If the pan is dry, add another cup of water just to the bottom of the pan.   Recover with the foil and seal.   Close the grill lid and let the temp rise to between 350 and 400.  Cook for about 1 more hour. All gas grills do not cook the same, so you have to use your own judgment on how long to cook this total.  Some grills may need a little longer, some less time.  It just depends on how even and hot your grill cooks.
 
 
  Carefully remove the pan from the grill and allow it to sit, covered for about 15 to 20 minutes, then uncover and move the roast to a  large platter to slice.  Place the veggies around it.  Add a salad and bread and dinner is done! 
 



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