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Categories:
oil onion garlic boneless beef chuck shoulder salt marjoram pepper lemon peel lemon water potatoes carrots
Viewed: 98 - Published at: 3 years agoIngredients
- 2 tablespoons oil
- 1 small onion
- 2 garlic cloves, minced
- 4 lbs boneless beef chuck shoulder pot roast
- 1 teaspoon salt
- 1 teaspoon marjoram
- 1 teaspoon pepper
- 1 teaspoon lemon peel, grated
- 1 lemon, juiced
- 1 cup water
- 2 -3 potatoes, cubed
- 2 -3 carrots, sliced
Method
- Heat oil in Dutch oven and saute onion and garlic until tender.
- Add meat and brown on all sides, spooning onion mixture on meat.
- After browning, sprinkle with salt, pepper, marjoram & lemon peel.
- Add lemon juice and 1/2 cup water to pot.
- Cover & cook over low heat for 3-4 hours or until meat is tender.
- Baste occassionally with juices and add water as necessary.
- Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender.
- Serve with noodles & asparagus.
