Please fave and comment on the original submission here: http://www.furaffinity.net/view/6164711/

Ravishing roast to rule the table and enjoy from the kitchens of  ainoko

******************************

Now for the naysayers out there here is what I have been raving about the past week, BBQ chuck roast. Believe me the time it took to properly cook is well worth the wait for this taste of heavenly ambrosia.

Word to the wise, cooking over an open flame is not easy, not to mention you can get seriously burnt if you are not careful.

First things first.

Ingredients:

Get a decent sized roast (something along the range of 3-7lbs or 1.4 - 3.2kg for those who use metric).
2lb (.9kg) sliced or whole mushrooms
1 medium onion, diced
seasoning to taste
2. cans Campbells beef sirloin stew

Directions:

Since I prefer cooking over briquets and/or seasoned wood I prep the grill 30-45 minutes prior to cooking to give the coals and wood a chance to settle into an even burn. If using a gas grill, preheating shouldn't take so long (5-10 minutes at best).
Preheat grill to somewhere between 350-450 degrees
Depending on how often you use your grill you can either leave the racks bare or covered in foil (I cover mine in foil as I grill on average 5 days a week)

1. Season both sides of the roast with your preferred spices and seasoning (for me, I used a lovely Chicago Style spice mix)
2. Gently with a meat tenderizer, work the spices into the meat, repeating the process after turning the roast over.
3. Once your roast is evenly seasoned Place it on the grill over the hotted flames, closing the grill's lid to focus the heat.
4. Cook over the flames for approximately 45-60 minutes, by then the meat should have the color of burnt red
5. Remove from the grill and place into a 8X11 pan on 1/4" high wire rack.
6. Pour the Campbell's stew over the roast before adding 2c water
7. place roast into 250 degree oven for approximately 3.5 hours, basting every 20-30 minutes.
8. reduce heat to 200 degrees and cook for an additional 1.5 - 2 hours, continuing to baste every 20-30 minutes.
9. remove from oven and serve hot with your choice of sides (for me I went with a lovely spring veggie mix, swimming in garlic sauce and creamy butter and parsley mashed potatoes).
10. Enjoy

An interesting fact you will like is that the roast only shrinks by about 5% compared to the approximate 25%-30% shrinkage that cooking the conventional way.

Hope you all enjoy this wonderful dish.

If done right, your roast will have a deep red skin from sealing in the juices.

******************************

Please fave and comment on the original submission here: http://www.furaffinity.net/view/6164711/