Lemon Pot Roast
Another juicy and succulent pot roast recipe that will be your family's favorite dinner every week!
Yield
4 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
beef
chuck roast |
|
| 1 ½ | cup |
water
|
|
| ½ | cup |
lemon juice
|
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
celery salt
|
|
| 1 | teaspoon |
onion salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
marjoram
ground |
*
|
| 1 | each |
garlic
clove, crushed |
|
| 3 | each |
lemon
slices |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
beef
chuck roast |
|
| 355 | ml |
water
|
|
| 118 | ml |
lemon juice
|
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
salt
|
|
| 5 | ml |
celery salt
|
|
| 5 | ml |
onion salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
marjoram
ground |
*
|
| 1 | each |
garlic
clove, crushed |
|
| 3 | 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.
