Outdoor Pot Roast - cooking recipe

Ingredients

4 to 5 lb. chuck pot roast
1 can onion soup, undiluted (cream of onion soup can be used)
1 can tomato soup
1 c. chili sauce
3 beef bouillon cubes
2 Tbsp. Worcestershire sauce
1 tsp. minced garlic
6 potatoes, pared and halved

Preparation

Place roast on lowest level of grill.
(Coals should be ash gray in appearance.)
Sear 10 minutes on first side; turn and sear 5 minutes.
Transfer to a large sheet of heavy aluminum foil; shape sides to form pan.
Combine remaining ingredients except potatoes together in bowl.
Pour over roast.
Close foil.
Adjust grill temperature.
Cook 1 hour; turn roast in sauce.
Add potatoes; close foil and continue cooking 1 hour more or until meat and potatoes are tender.
Serves 8 to 10.
Very delicious. This recipe is from the Cross Lutheran Church Cookbook, Burlington, Wisconsin.
I have used it many times and was enjoyed by all.