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  Beef chuck pot roast 4 Pound, cut 1 1/2 inches thick (1 Whole)
  Grated lemon peel 1 Teaspoon
  Lemon juice 1⁄2 Cup (8 tbs)
  Cooking oil 1⁄3 Cup (5.33 tbs)
  Sliced green onions and tops 2 Tablespoon
  Sugar 4 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Prepared mustard 1 Teaspoon
  Pepper 1⁄8 Teaspoon

Score fat edges of roast.
Place meat in shallow baking dish.
Combine lemon peel and juice, cooking oil, green onion, sugar, salt, Worcestershire, mustard, and pepper.
Pour over roast.
Cover; let stand 3 hours at room temperature or overnight in the refrigerator, turning roast several times.
Remove roast from marinade, reserving marinade.
Pat excess moisture from roast with paper toweling.
Grill roast over medium-hot coals 17 to 20 minutes.
Turn; cook 17 to 20 minutes more for rare to medium-rare.
Heat reserved marinade on grill.
Remove roast to serving platter.
Carve across the grain into thin slices.
Spoon marinade over.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3994 Calories from Fat 2399

% Daily Value*

Total Fat 268 g412.2%

Saturated Fat 51.3 g256.5%

Trans Fat 0 g

Cholesterol 1600 mg533.3%

Sodium 3682.2 mg153.4%

Total Carbohydrates 34 g11.4%

Dietary Fiber 2.3 g9%

Sugars 24.3 g

Protein 505 g1009.6%

Vitamin A 24.7% Vitamin C 128.3%

Calcium 4.4% Iron 5.7%

*Based on a 2000 Calorie diet

Lemon Marinated Chuck Roast Recipe