Grilled Pot Roast Piperade
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- 2 1/2 lb. boneless chuck shoulder pot roast
- 1 Tbsp. flour
- 2 Tbsp. minced garlic
- 1 Tbsp. coarsely ground mixed peppercorns
- 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 Tbsp. thinly sliced fresh basil
- salt and pepper, to taste
- aluminum foil cooking bag—large size
Sprinkle inside of aluminum foil cooking bag with flour. Combine garlic and peppercorns; press evenly onto all surfaces of the pot roast. Place 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 lighting sides of grill, leaving open space in center. (For charcoal grill, when coals are medium, ash-covered add 3 to 4 new briquets to each side.)
Remove aluminum pouch from shallow pan and place on center of grid. Grill, covered, about 2 to 2-1/2 hours or until pot roast is fork-tender. (For charcoal grill, add 3 to 4 briquets per side every 30 minutes to maintain heat level.)
Remove pouch from grill onto 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.