Lemon-Marinated Chuck Roast Beef
This recipe is from an old cookbook of mine.
It's the best recipe to
tenderize meat because
of the lemon juice. I like to
roast it in the oven for a
no-fail, perfectly cooked medium rare outcome
It can also be grilled.
Cook Time: 40 min Prep Time: 10 min
Servings: 6 to 8
3 to 3 1/2 pound beef chuck pot roast
1 teaspoon prepared mustard
1 teaspoon lemon zest, grated
1/3 cup fresh lemon juice
1/3 cup Canola oil
2 tablespoons green onions, sliced
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1-1/2 teaspoons salt
1/8 teaspoon pepper
Score fat edges of meat. Place in a shallow baking dish.
In a small bowl whisk together prepared mustard, lemon zest, lemon juice, Canola oil,
green onions, sugar, Worcestershire sauce, salt and pepper. Pour over the beef roast. Cover; marinate
6 hours or overnight in the refrigerator, turning several times.
Remove roast from baking dish and reserve
marinade. Pat excess moisture from meat with paper towels.
Grill the roast over medium-hot coals for 17 to 20 minutes. Turn; cook 17 to 20 minutes more for
rare to medium-rare or to desired doneness.
Or you may prefer to put it in the oven as I do:
Preheat oven to 500 degrees F.
Multiply the total weight of meat by 5 (minutes).
Be as accurate as possible. Example: It weighs 3.24 lbs. 5 minutes times
3.24 lbs. is 16.2. That means you oven roast it in the marinade for 16 minutes; turn heat off.
Do not open oven door during the next 2 hours, it is still cooking.
This method will cook any size roast to perfection. After the two hours, remove meat from oven,
slice and serve.