Source: Campbell's Recipes

Grilled Roast Beef
No need to heat up the oven...this tasty "roast" beef dish is cooked on the grill and served with a savory mushroom-vegetable sauce that makes a good roast great.
Rating:
Serves: 6 servings
Prep Time: 25 minutes
Cook Time: 1 1/2 hours

 

 
1 tablespoon oil
1 boneless beef bottom round roast or beef chuck pot roast (1 1/2 to 2 pounds)
1/2 cup (1 stick) butter
1 large onion, sliced (about 1 cup)
2 medium red or green pepper, cut into 2-inch strips (about 3 cups)
1 clove garlic, minced
2 stalks celery, chopped (about 1 cup)
8 green onion, chopped (about 1 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
1/2 teaspoon browning and seasoning sauce (such as Kitchen Bouquet®)
2 tablespoons Worcestershire sauce
1 can (4 ounces) sliced mushrooms, drained




Lightly oil the grill rack and heat the grill to medium.
Heat the oil in a 4-quart saucepan over medium-high heat.  Add the beef and cook until well browned on all sides.  Remove the beef from the saucepan to the grill.
Grill the beef for 35 minutes for medium-rare or to desired doneness.  Remove the beef from the grill and let stand for 10 minutes.

Heat the butter in the saucepan over medium heat.  Add the onion, peppers, garlic, celery and green onion and cook until the vegetables are tender, stirring occasionally.  Stir in the soup, browning sauce, Worchestershire and mushrooms and cook until the sauce is slighly thickened, stirring occasionally. Serve the sauce with the beef.