Lemon Pot Roast Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Chuck roast,
1 1/2 cup: Water,
1/2 cup: Lemon juice,
1: Onions, chopped
1 tsp: Salt,
1 tsp: Celery salt,
1 tsp: Onion salt,
1/4 tsp: Black pepper,
1/4 tsp: Marjoram, ground
1 each: Garlic cloves, crushed
3 slice: Lemon,
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 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.
Source: _Everything But the Kitchen Sink_ Posted on GEnie by S.ZENSEN
[Pattye], Oct 21, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005
Source from luhu.jp
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.
Source: _Everything But the Kitchen Sink_ Posted on GEnie by S.ZENSEN
[Pattye], Oct 21, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node 004/005
Source from luhu.jp