Patio Pot Roast

  • Yield: 8 servings


1 (3- to 4-pound) blade-bone pot roast, 1 1/2 to 2 inches thick
Salt and pepper to taste
1/2cup ketchup
3tablespoons flour
1tablespoon light brown sugar
1tablespoon Worcestershire sauce
1tablespoon vinegar
1/2teaspoon dry mustard
Vegetables such as carrots, celery and onions, sliced


  1. Brown roast on grill over medium-hot coals for 30 minutes. Season with salt and pepper.
  2. Combine ketchup, flour, brown sugar, Worcestershire sauce, vinegar and dry mustard in a bowl; mix well. Spoon half the sauce in center of large piece of heavy-duty foil. Place roast on top of sauce. Top with vegetables; add remaining sauce.
  3. Fold foil to enclose and seal edges. Place on another piece of foil on grill. Grill over medium-hot coals for 1 1/2 to 2 hours or to desired degree of doneness.

Recipe reprinted with permission from Great American Opportunities, Inc., Quick & Easy Grilling (Great American Opportunities, Inc., 2003)