|Grilled Pot Roast Piperade
Cut: Chuck / Shoulder Roast
Preparation Time: 30 Minutes
Cook Time: 2 to 2 1/2 hours
1 boneless beef chuck shoulder pot roast (about 2 1/2 pounds)
1 aluminum foil cooking bag (large size)
1 tablespoon all-purpose flour
2 tablespoons minced garlic
1 tablespoon coarsely ground mixed peppercorns, suck 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 ready-to-serve beef broth
2 tablespoons thinly sliced fresh basil
Salt and pepper
- 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 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 igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25-30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals, so briquets may be added as needed.
- Remove pouch from shallow pan and place on grid directly over drip pan. Grill, covered, about 1 1/2 to 2 hours or until pot roast is fork-tender. (Add 3 to 4 briquets per side every 30 minutes to maintain heat level.)
- Remove pouch from grill to 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.