Lemon Pot Roast

2 1/2 lb chuck roast
1 1/2 cup water
1/2 cup lemon juice
1 onions, chopped
1 tsp salt
1 tsp celery salt
1 tsp onion salt
1/4 tsp black pepper
1/4 tsp 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 hrs, high 4 hrs, or until tender when pierced with fork. Serves 4.

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