Recipes - Grilled Pot Roast Piperade

GRILLED POT ROAST PIPERADE

 

 

Total preparation and cooking time: 2-1/2 to 3 hours

 

1	boneless beef chuck shoulder pot roast (about 2-1/2 lbs)
	Aluminum foil cooking bag (large size)
1 Tbsp.	all-purpose flour
2 Tbsp.	minced garlic
1 Tbsp.	coarsely ground mixed peppercorns, such as black, white, pink and green
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	beef broth
2 Tbsp.	thinly sliced fresh basil
	Salt and pepper

1. Sprinkle inside of aluminum foil cooking bag with flour.  Combine garlic and peppercorns; press evenly onto all surfaces of the beef pot roast.  Place pot roast in bad.  add onion, bell peppers and beef broth.  Seal bad by double folding the open end.  Place bad in shallow pan.
2. Prepare grill for indirect cooking, by igniting an equal number of charcoal briquettes on each side of the fire grate, leaving open space in center.  When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquette to each side.  Place aluminum foil drip pan in center of grate between coals.  Position cooking grid with handles over coals so briquette may be added as needed.
3. Remove pouch from shallow pan and place on grid directly over drip pan.  Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender.  (Add 3 to 4 briquettes per side every 30 minutes to maintain heat level.)
4. Remove pouch from grill to shallow pan.  Using oven mitts, cut open bad with sharp knife.  Carefully fold back top of bag, allowing steam to escape.  Remove vegetables and 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.

Cooking tip:  If a cooking bag is not available, make a foil cooking pouch.  Place 28 x 18-inch piece of heavy-duty aluminum foil in shallow pan.  Sprinkle with flour.  Place seasoned pot roast in center of foil.  Add onion, bell peppers and beef brother.  Bring two long sides of fold up and over pot roast; seal loosely with double fold.  Fold in open ends to seal.  Then continue as directed in step 3.

Nutritional information per serving:  251 calories; 37 g protein; 7 g carbohydrate; 7 g fat' 129 mg sodium; 71 mg cholesterol; 5.7 mg niacin; 0.5 mg vitamin B06; 2.6 mcg vitamin B-12; 3.5 mg iron; 8.6 mg zinc.

Courtesy of the Cattlemen's Beef Board and the National Cattlemen's Association.