1 (2 1/2 pound) boneless
chuck shoulder pot roast
1 tablespoon all-purpose flour
2 tablespoons minced garlic
1 tablespoon coarsely ground mixed peppercorns
1 medium onion, cut into 8 wedges
1 medium red bell pepper, cut into 2-inch wide strips
1 medium yellow bell pepper, cut into 2-inch wide strips
1/2 cup ready-to-serve beef broth
2 tablespoons thinly sliced fresh basil
Salt and ground black pepper
Aluminum foil cooking bag - large size
Sprinkle inside of aluminum
foil cooking bag with flour. Combine garlic and peppercorns;
press evenly onto all surfaces of the pot roast. Place roast
in bag. Add onion, bell peppers and beef broth. Seal bag by double
folding the open end. Place bag in shallow pan.
Prepare grill for indirect
cooking by lighting sides of grill, leaving open space in center.
(For charcoal grill, when coals are medium, ash-covered add 3
to 4 new briquets to each side.)
Remove aluminum pouch
from shallow pan and place on center of grid. Grill, covered,
about 2 to 2 1/2 hours or until pot roast is fork-tender. (For
charcoal grill, add 3 to 4 briquets per side every 30 minutes
to maintain heat level.)
Remove pouch from grill
onto clean shallow pan. using oven mitts, cut bag open with sharp
knife. Carefully fold back top of bag allowing steam to escape.
Remove vegetables; toss with basil in medium bowl. Remove pot
roast to cutting board. Carve into slices. Season beef and vegetables
with salt and pepper as desired.
Makes 6 servings.
Recipe and photograph provided
courtesy of Texas Beef Council and Beef It's Whats For Dinner.
