Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        beef chuck roast -- 2 to
                        -- 2 1/2 inches thick
                        - meat tenderizer
                        - pepper
   4      small         potatoes
   1      medium        onion -- sliced
   2      stalks        celery -- cut into 3
                        - inch pieces
   2      medium        carrots -- cut into 3 inch
                        - pieces
   2      cloves        garlic
     1/3  cup           water -- beer or tomato
                        - juice
   1      teaspoon      dried parsley flakes
     1/2  teaspoon      instant beef bullion
                        - granules
     1/4  teaspoon      dried thyme leaves

Preparation:

Preheat grill. Pierce roast several times with fork. Sprinkle both sides with meat tenderizer and pepper. Pound with meat mallet. Grill roast at medium with hood closed until well seared, about 20 minutes, turning over once. Place in grill safe baking dish or an 24x18 inch double thickness of heavy duty aluminum foil. Pierce potatoes. Arrange potatoes, onion, celery, carrots and garlic around meat. In small bowl, mix water, parsley flakes, bouillon granules and thyme. Pour over meat and vegetables. Cover or wrap in foil. Grill using indirect medium heat until roast is tender, 60-65 minutes.