- Recipes Home
- Interest Groups
Lemon Marinated Chuck Roast Recipe
|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|
|Salt||1 1⁄2 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Prepared mustard||1 Teaspoon|
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 mg
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
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.