Any Beef Roast Salt Pepper 2 medium Onions A1 or Worcestershire Sauce

Optional: Chives Rosemary Paprika Thyme Mushrooms

This is just silly easy. Put way to much charcoal in the grill and fire it up for direct grilling. Season your meat (Bottom round, Chuck Roast - it’s chef’s choice) with salt, pepper and any other seasoning you prefer. Keep in mind that you are seasoning a big chunk o’ meat so don’t be afraid of the spice.

Oil the grate to avoid sticking and toss the roast on the grill. It should be very hot. Rotate the roast to sear all sides. You’ll want tongs to hold the roast so you can sear everything. When you have it all nicely seared remove from the grill.

Spread out a big sheet of tin foil and place 1/2 the onion slices in the center. Add mushrooms, if you want, (canned mushrooms are less likely to burn), and steak sauce. Place meat on the onions and top with the same stuff you put on the bottom. Wrap tightly in the foil. Take another big piece of foil and wrap tightly again.

Here is the fun part! Remove the grill grate and make a hole in the center of the coals. Drop the roast in the center and pile more coals around the sides. Roast for about 15 minutes and turn and roast for another 15 minutes or so. Take off the grill and let sit for 10 minutes before opening. After opening let sit another 10 minutes before carving. Wow!