b-b-q pot roast dinner

Categories
Bbq/grill
Beef
Main dish
Vegetable
Yield
8 servings
MeasureIngredient
½ cup Tomato sauce
¼ cup Soy sauce
1 tablespoon Dry mustard
2 tablespoons Oil
4 pounds Blade or cross rib roast, boneless
3 larges Potatoes; peeled & cut into pieces
2 mediums Onions; sliced
2 tablespoons Brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons Wine vinegar
3 larges Carrots; peeled & cut into 1/2" pieces
3 eaches Celery stalks; cut into 1/2" diagonal pieces
½ cup Parsley; chopped

SAUCE

MEAT PREPARATION

Combine ingredients for the sauce. On a preheated gas barbecue over high heat brown roast on both sides. Place browned roast in centre of a 2 foot length heavy duty extra wide aluminum foil, double thickness (use 2 sheets one on top of the other). Arrange vegetables and parsley on top of the roast and pour sauce on top. Bring long sides of foil together and fold over twice, sealing securely but leaving room for expansion of the steam. Fold ends in tightly. Place package on preheated gas barbecue over low heat for 1-½ to 2 hours.

Turn package frequently. Check the meat for doneness by unfolding a small section of the package and piercing the meat with a fork. Meat should be tender. When done, carefully remove vegetables and place in a serving dish and the roast on a serving platter. Pour sauce into a gravy boat. From the Blue Flame Kitchen of Canadian Western Natural Gas

Submitted By SAM WARING On 02-05-95

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