Campfire-style Pot Roast

"Oh, so tender!" - that's what a modern panel at the Better Homes and Gardens test kitchen had to say about this 1950s  specialty.  Don't worry about the 'camfire' part... you can easily use your slow-cooker instead for a flavourful meal that is sure to please.

4-lb. boneless beef chuck pot roast
1 Tbsp cooking oil
salt and black pepper
2 stalks celery, bias-sliced into 1-inch pieces
6 small whole carrots, peeled and halved
1 medium green sweet pepper, cut into rings
2 medium onions, quartered
2 medium tomatoes, cut into wedges
19th hole sauce

1. Prepare 19th hole sauce.  Meanwhile, trim fat from roast.  In a large skillet/pot, brown pot roast on all sides in hot oil.  Season lightly with salt and black pepper.

2.  Transfer meat to slow-cooker and top with 3/4 cup of the 19th hole sauce (cover and chill remaining sauce).  Add vegetables.  Roast, covered, on LOW for 6-7 hours or HIGH for 3-4 hours or till cooked through.  Transfer meat to a platter.  Remove vegetables from cooking liquid with a slotted spoon.  Heat remaining sauce and pass with meat.

Alternately, to cook this on a charcoal grill (for a real campfire flavor): Fold two 5-foot lengths of heavy foil in half crosswise.  Place one on top of the other, forming a cross shape.  Lightly coat the center of foil with cooking spray.  Top with meat, 3/4 cup of the 19th Hole Sauce, and vegetables.  Season lightly with salt and pepper, if desired.  Seal each piece of foil securely, allowing room for steam to build.

Arrange medium coals around edge of grill.  Place foil packet in center.  Cover and grill for 1.5 hours or until meat is tender, adding additional charcoal as needed.

For gas grill: set heat to medium-low and cook as above.