Search
by Ingredient

Lemon Pot Roast

StarStarStarEmpty starEmpty star

Submitted by shortie0001

Another juicy and succulent pot roast recipe that will be your family’s favorite dinner every week!

YIELD

4 servings

PREP

20 min

COOK

70 min

READY

90 min

Ingredients

2 ½ 1.1
POUNDS KG BEEF
chuck roast
1 ½ 355
CUP ML WATER
½ 118
CUP ML LEMON JUICE
1 1
EACH EACH ONIONS
chopped
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CELERY SALT
1 5
TEASPOON ML ONION SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML MARJORAM
ground *
1 1
EACH EACH GARLIC
clove, crushed
3 3
EACH EACH LEMON
slices

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 819 57% from fat
 % Daily Value *
Total Fat 52g 80%
Saturated Fat 20g 102%
Trans Fat 0g
Cholesterol 244mg 81%
Sodium 1953mg 81%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 153g
Vitamin A 0% Vitamin C 55%
Calcium 4% Iron 44%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

    Email this recipe