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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.
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