Grilled Roast and Potatoes

INGREDIENTS

• Meat
• 4-5 pound bone-in roast
• 6 cloves garlic, peeled (or 1 tablespoon minced)
• 2 teaspoons salt
• 1 teaspoon pepper
• Vegetables
• 1 pound new potatoes, cut in half
• 3 carrots, cut into 2” chunks (halved if more than ½” thick)
• 1 medium onion, peeled and quartered
• 4 cloves garlic, unpeeled
• 2 tablespoon olive oil
• 1 ½ teaspoon kosher salt
• 1 teaspoon pepper
• 1 teaspoon Herbes de Provence

DIRECTIONS

• Mash the garlic, salt and pepper into a paste. Cut slits in the roast and press some of the paste into the slits. Rub the remainder of the paste on the outside of the roast. Place the roast in the Rib and Roast Rack.
• Put vegetables in the Roasting Pan. Toss with olive oil and sprinkle with salt, pepper and Herbes De Provence.
• Preheat half the burners on Medium. Put the Roasting Pan on the unlit part of the grill. Sit the Rib and Roast Rack on the pan.
• Grill roast until desired doneness.
• Vegetables should be tender and brown. Gently shake pan every 15 minutes or so to rearrange if the edges are browning quicker than the center.

Note: Try this recipe with a prime rib, tenderloin or even a brisket.