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Lemon Marinated Chuck Roast

Chef.at.Home's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Beef

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