3-5 lb. chuck roast
8 potatoes
6 lg. carrots
4 stalks celery
1 lg. onion
1 can tomato soup
1 can tomato sauce
1/3 c. ketchup
1/2 c. barbecue sauce
1 c. water
1 tbsp. mustard
1 tsp. Worcestershire sauce
3 dashes Tabasco sauce

Cut fat from roast. Place roast in 10"x13" pan. Salt and pepper. Halve or quarter potatoes. Place around roast. Slice carrots, celery, onion to bite size and place over roast. Mix liquids in saucepan and pour mixture over roast. Cover pan with foil, cook on grill 30 minutes on high. Heat. Then 1 1/2 hours on low heat. Serves 4 to 6.