2 1/2 pounds chuck roast
1 1/2 cups water
1/2 cup lemon juice
1 onion, chopped
1 teaspoon salt
1 teaspoon celery salt
1 teaspoon onion salt
1/4 teaspoon black pepper
1/4 teaspoon marjoram, ground
1 garlic clove, crushed
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 crockpot. Cover and cook on low 8 hours, high 4 hours or until tender when pierced with fork. Serves 4.
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