Posted by Blaine Hitzfield

2 to 4 lb chuck roast (about 3" thick)
1 pkg onion soup mix
1 large red onion, sliced into rings
1/2 c. water
3 cloves garlic, mashed
1/2 c. catsup
1/4 c. olive oil

Combine ingredients in ziploc bag and marinate chuck in refrigerator for 2 to 3 hours.

Wrap chuck loosely in aluminun foil with slices of onion above and below, creating a pouch with tightly rolled edges (to seal), with shiny side facing inward.

Place on grill over white hot coals or in oven at 325°F degrees for 13 minutes per lb.

Side: Scrub baby potatoes and rub with olive oil. Sprinkle with coarse or sea salt. Wrap in foil. Cook alongside the chuck roast.