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

1. Place roast on lowest level of grill.
2. (Coals should be ash gray in appearance.)
3. Sear 10 minutes on first side; turn and sear 5 minutes.
4. Transfer to a large sheet of heavy aluminum foil; shape sides to form pan.
5. Combine remaining ingredients except potatoes together in bowl.
6. Pour over roast.
7. Close foil.
8. Adjust grill temperature.
9. Cook 1 hour; turn roast in sauce.
10. Add potatoes; close foil and continue cooking 1 hour more or until meat and potatoes are tender.
11. Serves 8 to 10.
12. Very delicious. This recipe is from the Cross Lutheran Church Cookbook, Burlington, Wisconsin.
13. 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)