Lemon Pot Roast
Instructions:
- 2 1/2 pounds Chuck roast
- 1−1/2 cups Water
- 1/2 cup Lemon juice
- 1 Onions, chopped
- 1 teaspoon Salt
- 1 teaspoon Celery salt
- 1 teaspoon Onion salt
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Marjoram, ground
- 1 each Garlic cloves, crushed
- 3 slices Lemon
- 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 1 1/2 to 2 hours, or until tender when pierced with fork.