Ingredients
- 3 lemon
- 1 onions
- 1 garlic
- 2 1/2 pound beef
- 1 1/2 cup water
- 1/2 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon celery salt
- 1 teaspoon onion salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon marjoram
Put roast in a shallow pan or marinating container. In a medium bowl, combine remaining ingredients. Pour over roast. Cover; refrigerate at least 4 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.
