Pot Roast on the Grill

Makes 4 servings

2-lb. beef chuck roast

6 new potatoes, quartered

1 onion, quartered

3 carrots, peeled and sliced

8-oz. pkg. sliced mushrooms

2 stalks celery, sliced

seasoning salt and pepper to taste

On a very hot grill, brown roast on both sides just long enough to sear. Place roast on a large piece of aluminum foil; arrange vegetables on top. Sprinkle to taste with seasoning salt and pepper. Wrap up and seal edges tightly. Grill, covered, for 30 minutes; turn over, cover and grill an additional 30 minutes.

Don’t worry about a specific cookout menu…if friends offer to bring a dish to share, welcome it! It’s always fun to see what traditional foods other families enjoy.