| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Beef, Main dish |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Chuck roast |
| 1 1/2 |
c |
Water |
| 1/2 |
c |
Lemon juice |
| 1 |
|
Onions, chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Celery salt |
| 1 |
ts |
Onion salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
ts |
Marjoram, ground |
| 1 |
|
Garlic cloves, crushed |
| 3 |
sl |
Lemon |
INSTRUCTIONS
Date: Tue, 21 May 1996 23:19:25 -0500 (CDT)
From: "Mr. & Mrs. Pro and the crew" <D.Pro@coretech.com>
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 to MealMaster Recipes List, Digest #142
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