Lemon Pot Roast
Submitted by shortie0001
Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.
YIELD
4 servingsPREP
20 minCOOK
70 minREADY
90 minThis pot roast ditches the usual dark, beefy approach and goes bright and tangy with a lemon marinade that tenderizes while it flavors.
Four to twenty-four hours in the fridge lets the lemon juice work its magic on the meat fibers while onions, garlic, and herbs infuse every inch.
Three kinds of salt (regular, celery, and onion) might seem excessive, but they each bring different savory notes that build complexity.
Slow roasting in a covered pan keeps the meat moist while those lemon slices on top caramelize and perfume everything underneath.
Roasting Tips
- Marinate at least 4 hours but preferably overnight for maximum tenderness and flavor penetration
- Cover the roasting pan tightly with foil or a lid to trap steam and keep the meat from drying out
- Let roast rest 10 minutes before slicing so juices redistribute instead of running all over your cutting board
Ingredients
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 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.
Comments
