I posted this years ago on CH (2005, to be exact) but have been enjoying it for many more years. Friends on FB have made it several times, and enjoyed it, and several people on CH said it was now their go-to.
Exported from MasterCook
Mom’s Lemon Pot Roast
Recipe By :
Serving Size : 6 Preparation Time :2:30
Categories : Beef Pot Roasts
Amount Measure Ingredient – Preparation Method
3 lbs chuck roast
1 cup dry red wine
1/4 cup lemon juice – or more to taste
1 tsp garlic powder
1/4 cup onion – finely chopped (I sometimes use more - maybe up to 1/2 cup?)
1/2 tsp salt
1/2 tsp celery salt – (I omit or I use 1/4 tsp celery seed)
1/2 tsp freshly ground black pepper – more to taste
1/2 tsp thyme – more to taste
1/2 tsp ground ginger – again, more to taste
Brown meat well on all sides in a little bit of olive oil in a large Dutch oven. Add 1 cup of wine OR 1/2 cup water and 1/2 cup dry red wine and simmer, covered, for 1 hour.
Meanwhile, blend remaining ingredients in tightly covered clean jar by shaking all ingredients together. Add to beef. Simmer another 1 to 1-1/2 hours, occasionally basting roast or turning it over in the liquid.
Remove meat to platter. Mix together 2 heaping tablespoons flour with a little water in a jar. Whisk into liquid in pot and simmer to make a gravy. Carve roast into slices (or chunks, as the meat often falls apart), put on a platter and add 1 thinly sliced lemon to all as garnish.
ETA: I usually just boil Yukon Gold potatoes and chunks of carrots to go with.
