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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 6 |
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This yummy dish was given to me by my Grandmother, Dorothy Weiser as a wedding gift. This is excellent cold! Ingredients:
2 tablespoons oil |
1 small onion |
2 garlic cloves, minced |
4 lbs boneless beef chuck shoulder pot roast |
1 teaspoon salt |
1 teaspoon marjoram |
1 teaspoon pepper |
1 teaspoon lemon peel, grated |
1 lemon, juiced |
1 cup water |
2 -3 potatoes, cubed |
2 -3 carrots, sliced |
Directions:
1. Heat oil in Dutch oven and saute onion and garlic until tender.
2. Add meat and brown on all sides, spooning onion mixture on meat.
3. After browning, sprinkle with salt, pepper, marjoram & lemon peel.
4. Add lemon juice and 1/2 cup water to pot.
5. Cover & cook over low heat for 3-4 hours or until meat is tender.
6. Baste occassionally with juices and add water as necessary.
7. Test meat for tenderness, add potatoes & carrots and cook for 20 minutes till they are tender.
8. Serve with noodles & asparagus.
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