Recipe: Lemon Pot Roast

LEMON POT ROAST

1 (2 1/2 lb) chuck roast
1 1/2 cups water
1/2 cup lemon juice
1 onion, chopped
1 garlic clove, crushed
1 tsp salt
1 tsp celery salt
1 tsp onion salt
1/4 tsp black pepper
1/4 tsp marjoram, ground
3 slices lemon (for garnish)

Put roast in a shallow pan or marinating container.

In a medium bowl, combine remaining ingredients. Pour over roast. Cover and 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.

Garnish with lemon slices

Servings: 4
Source: Everything But the Kitchen Sink