Lemon pot roast
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chuck roast |
| 1½ | cup | Water |
| ½ | cup | Lemon juice |
| 1 | Onions, chopped | |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Celery salt |
| 1 | teaspoon | Onion salt |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Marjoram, ground |
| 1 | Garlic cloves, crushed | |
| 3 | slices | Lemon |
Directions
Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover; refrigerate at least 4 or up to 24 hours.
Remove roast from marinade; place in a roasting pan. Cover and bake at 325 degrees 1½ to 2 hours, or until tender when pierced with fork.
Source: _Everything But the Kitchen Sink_ Posted on GEnie by S.ZENSEN [Pattye], Oct 21, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005