· 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.
· 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.
