Lemon Pot Roast

2 1/2 lb chuck roast
1 1/2 c water
1/2 c lemon juice
1 onion, chopped
1 t salt
1 t celery seed
1 t onion powder
1/4 t black pepper
1/4 t marjoram, ground
1 ea garlic cloves, crushed
3 slices lemon

Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover, refrigerate at least 4 or up to 24 hours.

Remove roast from marinade, place in a roasting pan. Cover and bake at 325 degrees 1 1/2 to 2 hours, or until tender when pierced with fork.

From: rec.food recipes archives
Adapted by Patti Vincent