Grilled Italian Chuck Roast With Vegetables

• 3 lbs chuck roast, 2 to 2 1/2 inches thick
• 1/3 cup Italian dressing
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 small onion, thinly sliced
• 4 small potatoes, about 1 . 5 inch chunks
• 1 medium onion, sliced
• 3 medium carrots, cut into 2 inch pieces
• 1/2 cup beef broth
• 1 1/2 teaspoons garlic, minced
• 1/4 teaspoon pepper
• 1/2 teaspoon dried rosemary

1. Pierce beef several times and put into ziplock bag; dump in the Italian dressing and first sliced onion into bag.
2. Refrigerate for at least 6 hours.
3. Prepare the grill for medium heat.
4. Drain marinade from beef and put roast onto grill rack; discard marinade and first onion.
5. Grill roast at MEDIUM on grate, hood down, until beef is well seared, about 20 minutes, turning over at least once.
6. Meanwhile prepare a large aluminum roasting pan lined with foil large enough that later you can cover the meat).
7. Place the seared meat into that foil container, sprinkle with the salt and pepper.
8. Pierce the potatoes.
9. Arrange potatoes, second onion, and carrots around meat.
10. In a small bowl, mix beef broth, garlic, pepper, and rosemary); pour this over the meat and vegetables.
11. Cover all with foil.
12. Grill covered at MEDIUM heat until roast is tender, possibly up to 1 1/2 hours. Recently, made a 2 1/4 pound roast and it only took 1 hour and 15 minutes after the initial searing. Use your meat thermometer to gauge doneness level I would start checking after 1 hour and 15 minutes.
13. Allow resting time of 10 minutes.

chuck roast, italian dressing, salt, pepper, onion, potatoes, onion, carrots, beef broth, garlic, pepper, rosemary

Taken from www.food.com/recipe/grilled-italian-chuck-roast-with-vegetables-366941 (may not work)