3 lb. pieces pot roast
4 lg. potatoes (with skin left on & cut lengthwise in quarters)
4 carrots, quartered
3 celery stalks, halved
Salt & pepper
Tin foil

Salt and pepper meat. Sear on both sides over hot charcoal. Remove from grill. On about 3 thickness of foil, place half of vegetables. Put meat on top of these and add remaining vegetables. Place another 3 thicknesses of foil over this and seal edges well. Place on grill, over hot coals and let cool 45 minutes on each side.