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Lemon-Marinated Chuck Roast Recipe |
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Ingredients 1 3- to 3 1/2-pound beef chuck pot roast, cut 1 1/2 inches thick 1 teaspoon prepared mustard 1 teaspoon finely shredded lemon peel 1/3 cup lemon juice 1/3 cup cooking oil 2 tablespoons sliced green onion 1 tablespoon sugar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 1/8 teaspoon pepper
Method Slash fat edges of roast. Place meat in a shallow baking dish. For marinade, place mustard and lemon peel in a small bowl; gradually stir in lemon juice. Add oil, onion, sugar, Worcestershire sauce, salt, and pepper. Pour over roast. Cover; ;et stand 6 hours or overnight in refrigerator, turning meat several times. Remove roast from marinade; reserve marinade. Pat excess moisture from roast with paper towelling.
Grill 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. Heat reserved marinade on grill. Remove roast to a serving platter. Carve meat across the grain into thin slices. Spoon marinade over roast. Makes 8 servings.
Per serving(1/8 of servings): 428 g calories, 29 g Protein, 3 g carbohydrates, 33 g fat, 536 mg sodium |
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