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Lemon Pot Roast
| Ingredients | |||
| 2 1/2 | pound | beef, chuck roast | |
| 1 1/2 | cup | water | |
| 1/2 | cup | lemon juice | |
| 1 | each | 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, 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 1 1/2 to 2 hours, or until tender when pierced with fork. | |||
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