Post by chief_cook2 on Jan 2, 2003 15:56:06 GMT -6
Yield: 4 servings
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 ea Garlic cloves, crushed
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 crock pot. Cover and cook on low 8 hrs,
high 4hrs, or until tender when pierced with fork.