Outdoor Pot Roast
- 4 to 5 lb. chuck pot roast
- 1 can onion soup, undiluted (cream of onion soup can be used)
- 1 can tomato soup
- 1 c. chili sauce
- 3 beef bouillon cubes
- 2 Tbsp. Worcestershire sauce
- 1 tsp. minced garlic
- 6 potatoes, pared and halved
- Place roast on lowest level of grill.
- (Coals should be ash gray in appearance.)
- Sear 10 minutes on first side; turn and sear 5 minutes.
- Transfer to a large sheet of heavy aluminum foil; shape sides to form pan.
- Combine remaining ingredients except potatoes together in bowl.
- Pour over roast.
- Close foil.
- Adjust grill temperature.
- Cook 1 hour; turn roast in sauce.
- Add potatoes; close foil and continue cooking 1 hour more or until meat and potatoes are tender.
- Serves 8 to 10.
- Very delicious. This recipe is from the Cross Lutheran Church Cookbook, Burlington, Wisconsin.
- I have used it many times and was enjoyed by all.
onion soup, tomato soup, chili sauce, worcestershire sauce, garlic, potatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=245584 (may not work)