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Lemon-Marinated Chuck Roast Beef

lemon marinated chuck roast 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
every time. 
It can also be grilled.






Cook Time: 40 min     Prep Time: 10 min    Servings: 6 to 8



Ingredients:

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


Instruction:

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.


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