Our Big Family Kitchen

← Back to the recipe

Grilled Chuck Roast with Grilled Potatoes

By Dorothy Leusch · Originally from Aunt Laura's 2003 cookbook

Leusch · Mains: Beef, Pork and Lamb

Ingredients

  • Chuck Roast
  • 1 Small Bottle Red French or Russian Dressing
  • 1/4 Cup Fresh Lemon Juice
  • 1 Large Bottle Wishbone Italian Dressing
  • Small Potatoes, peeled and parboiled

Method

  1. Another recipe where amounts are hard to write down.
  2. Buy enough meat to serve the number of people you are feeding.
  3. Generally you can count on 1/2 pound per person.
  4. If you use large potatoes, cut them in quarters before parboiling.
  5. You can expect men to eat at least 4 potatoes, women 2 or 3.
  6. Combine the dressings and the lemon juice and marinate the meat at least 8 hours or overnight, turning occasionally.
  7. Grill the meat for 20 minutes on each side.
  8. If that is not done enough to your taste, grill another 10 to 20 minutes.
  9. Turn the meat and dip in the marinade about every 5 minutes.
  10. About 10 or 15 minutes before the meat is done, put the potatoes in the marinade and cover them well with it.
  11. Place them on the grill, cooking them until they are golden brown and crusty.
  12. You might have to dip them in the marinade a couple of times.
  13. Slice the meat in rather thick pieces and serve with a green vegetable and or salad.