4 tablespoons olive oil
1 small onion, sliced
3 cloves garlic, minced
3 tablespoons fresh lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
2 teaspoons chili powder
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2 pounds beef chuck roast
In a saucepan, cook the olive oil and onion over medium speed for 3 minutes. Remove from heat and blend in the garlic and lemon juice. Mix in salt, pepper, thyme, chili powder, basil, marjoram, oregano, beef chuck roast. Cover saucepan and place in refrigerator.
While the saucepan is chilling, bring the olive oil and water to a boil. Reduce heat to medium-low and stir in the thymes and marjoram. Bring to a boil, stirring constantly, for 30 minutes.
When the meat is tender enough to play with, stir the lemon juice and salt into the saucepan. Stir and simmer for 10 minutes.
Return saucepan to a boil and add chili powder, basil, marjoram, oregano and marinade. Let simmer for 5 minutes, stirring occasionally.
Return saucepan to a boil and add butter, lemon juice, salt, pepper, thyme, chili powder, basil, marinade, and cooked meat. Simmer for 5 minutes. Pour over meat and saucepan, tossing well to coat. Serve with meatballs or pat knots and bread.