1 1/2 lbs. roasting beef
2 tablespoons dried parsley
1 teaspoon salt
2 cloves garlic, minced
1 teaspoon seasoned salt
1 teaspoon dried dill weed
1 (2.5 ounce) can or bottle chili sauce
3 tablespoons prepared Dijon mustard
1 (14 ounce) can whole peeled tomatoes, diced
1/2 teaspoon dried basil
Place the roasting beef in a large resealable plastic bag. In a small bowl mix together the parsley, salt, garlic, seasoned salt, dried dill weed, chili sauce and blended tomatoes. Seal bag together and pepper to taste. When pork is well marinated, place chicken into the bag.
Cover the plastic bag and separate meat and vegetables. Place roasting roast in refrigerator.
Preheat an outdoor grill for high heat and lightly oil grate.
Place the bag on the prepared grill and brush the surface with a drizzle of oil to evenly brown the surface of the meat and vegetables. Grill uncovered for about 10 minutes on each side.