Lemon-Marinated Chuck Roast Beef
This is the best recipe to tenderize meat because of the lemon
I like to roast this in the oven for a
no-fail, perfectly cooked medium rare outcome every time... see my instructions below.
It can also be grilled.
Suggested 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 for a perfect outcome:
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 because you have weighed the meat and are roasting it for
the total time based on it's weight.
After the two hours, remove meat from oven, slice and serve.