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Posted by Wayne on June 9, 2022, 10:30 am
2 to 4 lb. beef chuck roast (about 3-inches thick)
1 pkg. onion soup mix (Lipton)
1 large red onion, sliced into rings
1/2 cup water
3 cloves garlic, mashed
1/2 cup ketchup (Hunts)
1/4 cup olive oil
Combine ingredients in Ziploc bag and marinate chuck in refrigerator for 2 to 3 hours.
Wrap chuck loosely in aluminum foil with slices of onion above and below, creating a pouch with tightly rolled edges (to seal), with shiny side facing inward.
Place on grill over white hot coals or in oven at 325°F degrees for 13 minutes per lb.
Side: Scrub baby potatoes and rub with olive oil.
Sprinkle with coarse or sea salt. Wrap in foil.
Cook alongside the chuck roast.
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