Cooking for 4 people
Ingredients
- 2 1/2 lb.
chuck roast
- 1 tbsp.
beef bouillon powder (substitute crushed bouillon cubes)
- 1 can
cream of mushroom soup
- 1
small onion, quartered
- 2
carrots, quartered
- 1/2 pound
baby potatoes
- 1 tbsp.
onion soup mix
- 4
pepperoncini peppers, plus ⅓ cup liquid from the jar
1Food Prep
First, prepare your vegetables by quartering 1 small onion and 2 carrots. The baby potatoes can be left whole.
Then season both sides of the chuck roast with the beef bouillon powder.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat) & 300°F (Low Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the roast on the grate directly over the coals, and cook until the roast starts to char, about 3 minutes on each side.
Put the roast in a 9” x 5” loaf pan, and pour the cream of mushroom soup into the loaf pan.
Add the vegetables to the loaf pan, and sprinkle the onion soup mix over the vegetables.
Add in the pepperoncini peppers and pour in the pepper liquid.
Reduce the grill temperature to 300ºF, and move the pan to the cooler side of the grate.
Close the grill lid, and cook until the roast is tender, about 3 hours and 15 minutes, until it reaches an internal temperature of 200°F on a digital meat thermometer.
Serve the roast and vegetables with the pan gravy.
Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
