Grilled Pot Roast Piperade --
  • Total Recipe Time: 2-1/2 to 3 hours
  • Makes 6 servings


  1. 1 boneless beef chuck shoulder pot roast (about 2-1/2 pounds)
  2. 2 tablespoons minced garlic
  3. 1 tablespoon coarsely ground mixed peppercorns, such as black, white, pink and green
  4. 1 medium onion, cut into 8 wedges
  5. 1 medium red bell pepper, cut into 2-inch wide strips
  6. 1 medium yellow bell pepper, cut into 2-inch wide strips
  7. 1/2 cup ready-to-serve beef broth
  8. 2 tablespoons thinly sliced fresh basil
  9. Salt and pepper


  1. Combine garlic and peppercorns; press evenly onto all surfaces of the beef pot roast. Place two 24 x 18-inch pieces of heavy-duty aluminum foil on top of each other in shallow roasting pan; place beef in center of foil. Bring longer sides of foil up over pot roast; do not seal. Fold in vertical sides to seal with double fold, forming a bag. Add bell peppers, onion and beef broth. Seal top of bag with double fold.
  2. Prepare grill for indirect cooking by igniting an equal number of charcoal briquets on each side of the fire grate, leaving open space in center. When coals are medium, ash-covered (about 25 to 30 minutes), add 3 to 4 new briquets to each side. Place aluminum foil drip pan in center of grate between coals. Position cooking grid with handles over coals, so briquets may be added as needed.
  3. Remove foil packet from pan and place on grid directly over drip pan. Grill, covered, about 2 to 2-1/2 hours or until pot roast is fork-tender. (Add 3 to 4 briquets per side every 30 minutes to maintain heat.)
  4. Remove packet to clean shallow pan. Using oven mitts, cut packet open with sharp knife. Carefully fold back top of packet allowing steam to escape. Remove vegetables and coarsely chop; toss with basil in medium bowl. Carve pot roast into slices. Season beef and vegetables with salt and pepper, as desired.
  • Test Kitchen Tips
  • To prepare on gas grill, preheat grill according to manufacturer's directions for medium indirect heat. Place pot roast on grid as directed above. Grill, covered, 2 to 2-1/2 hours or until pot roast is fork-tender.
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