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I know I just posted a pot roast recipe last week… and your point? When you purchase your beef a half cow at a time (yup… that’s how we do it), you end up with a freezer full of roasts. And, honestly, I love roasts.
And even though I love the tomato-balsamic mixture that I posted last week, I was in the mood to change it up a bit…
However, I gotta tell ya (we’re all about full disclosure here), I didn’t have the highest of hopes for this recipe when I threw it together last night. I wanted to use thyme, but discovered that I was out (oops). But I had a ton of marjoram (probably because I have no idea what to do with marjoram) so I decided to use that. I figured it would turn out alright, but I was wrong… it was crazy good (or maybe my opinion is skewed because I’m so pleasantly surprised… you should know that it’s entirely possible). So now I have a total of 1 recipes that use marjoram… can someone please tell me what to do with marjoram?
- 1 5-6 lb beef roast (I used a chuck roast)
- 1 large onion, sliced thin
- 8 garlic cloves, peeled and smashed
- sea salt, pepper, marjoram
- 1/2 cup (or so) strong brewed coffee (I used the “medium” button on my keurig w/ Tree Hugger coffee)
- 2 tbsp. balsamic vinegar
1. Slice your onion and smash your garlic. Place in the bottom of your crockpot.
2. Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram. Be sure to rub the spices into the meat on both sides. Place roast on top of onions and garlic.
3. Brew your coffee and pour over the top of roast. Add vinegar as well.
4. Cook on low for 10 hours or so. I cooked it on low all night and then switched it to warm all day long (until dinner time).
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Shared at: Fight Back Friday, Monday Mania, Fat Tuesday, Traditional Tuesdays, and Fight Back Friday. Friday Food Flicks,
Thanks for featuring my fermented applesauce recipe! Today I posted about making a proper herbal tea.
http://naturallivingsocal.blogspot.com/2012/01/preparing-herbal-teas-infusions.html
When I saw this in my email box this morning, my stomach literally growled. Thanks, you meanies! It is FRIDAY and we Catholics can’t eat meat today. SO this has to wait. Thanks. Thanks a lot…and I posted this link to my blog FB.
Oh yeah! Coffee and balsamic vinegar go hand in hand!
My roast is in the crockpot now…and it’s smelling incredibly good! Excited for dinner this evening!
Hope you like it as much as we did!
I never would have thought coffee and beef would go together, but your creamed collards turned out so well, so I’m a’ trust you on this one. Cant wait to go to the farm to pick up some beef so I can try it.
Thanks for linking your great post to FAT TUESDAY. This looks delish! I don’t know what to do with marjoram either! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-january-17-2012/
Share your great fermented food recipes at my Probiotic Food Linky – open through Februray 6, 2012.
http://realfoodforager.com/probiotic-food-challenge-linky/
I made you tomato balsamic roast over the weekend, and it was amazing! We buy our cows 1/2 cow at a time, too!
I’m hosting my make ahead meals blog hop again this week, and I’d love for you to come share this post!
http://naturalparentingunnaturalworld.blogspot.com/2012/01/make-ahead-monday-3.html
Hope to see you there!
Sarah
OMG I haven’t had pot roast in FOREVER!!!! I miss that melt in your mouth meat!
I use marjoram in goulash. Diced beef, 1 onion, 2 T paprika, 1 T marjoram, 1 pint beef stock into pot simmered on stove for 2 hours. Could probably do it in slow cooker, but I’ve never tried.
I’ll have to try this. It sounds intriguing.
Pre-Paleo, I used marjoram to make Chicken Marsala. It was part of the mixture used to coat the chicken prior to pan frying. Traditionally that would be a flour mixture, but I don’t see why coconut flour shouldn’t work.
[...] of just a few of the things I can make in my crockpot (or more accurately, it can make for me): coffee-pot roast (yeah – they went there), bone broth, apple butter, yogurt, refried beans, fajitas, and [...]
Made this tonight and yum!! It was so good! I think it would be delicious to reduce the juices and serve on top, but I didn’t have time. Thanks for this deliciously easy recipe!
I know I’m a little late here, but had to say, I love roasted chicken or turkey rubbed with butter and marjoram and tarragon.
Never too late!
I am curious as to how you got the dark coloring on the outside of the roast, normally I haven’t found crocking to produce that rich exterior…did you brown it before or broil it to crisp it after? OR did it darken on the exterior naturally in the crock? Whichever way, VERY COOL and sounds delish!
I don’t brown it or broil it. It does darken naturally in the crockpot, I think it’s the seasonings. It’s not crispy on the outside (although it does look that way), but it is delicious… hope you try it!
Thanks so much Leslie…it really does appear crispy (which we adore) so it was throwing me. Is on the menu this month if I can find a good deal on a grassfed roast.
The coffee and vinegar are the only liquids? No extra water?
No other liquids Beth! You will be surprised at the amount of liquid in your slow cooker when the meat is finished cooking. You will have a tender, shred-able (is that a word?) roast at the end.
I’ve made this dish a couple of times now. Yummy. But, I will say that I enjoyed the one made with a traditional chuck roast that is about as tall as it is around. The meat marked chuck roasts from my last 1/4 cow were shaped more like a t-bone – sort of flat – and the flavor from them was stronger and the gravy sort of tasted more like coffee and less like meat. I think the rounder meat works better for the long slow cooking. Just my two cents anyway. Thanks so much for sharing!!!
Thanks for sharing this. My family of 5 inhaled it! I have not made a meal that everyone has eaten with this much enthusiasm in a LONG time! I added a dash of cinnamon. It was sooo good!
So glad your family enjoyed it Sarah– it’s one of our favorites!
Can you add veges or potatoes to this? Or would they pick up too much of the coffee?
I don’t, but only because I prefer my veggies to be roasted. I’m sure that you can. Let me know if you try it!
[...] Real Food Freaks, the Food Network, and the Food Network! Share this:TwitterFacebookLike this:LikeBe the first to [...]
[...] the Balsamic Pot Roast was a hit last week, I wanted to try another crock-pot recipe from the Real Food Freaks. This recipe did not disappoint. I did not have any marjoram, so I used thyme. I also cut the [...]
This sounds yummy but I’m hesitant to try it with the family because of the kids. Anyone already try this recipe with young ones and find them bouncing off the wall or did it have no affect?
Thanks!
Beth,
This is a regular in our house and I have 3 kids (ages 10, 8 and 4). They don’t bounce off the walls afterward (at least, not any more than they usually do
). Try it!
It was so scrumptious!! BUT I think I will have to save this for me and my hubby next time. My 3 year old was bouncing off the wall. I really wanted to think it was just her being overtired but she was so much more “silly” than normal. My other one fell asleep early and didnt get any so maybe I can safely make it for lunch for him!? lol Anyway, this was very yummy and very moist!
If I cut the weight of the Roast in half.. How would you alter this recipe(as far as liquids and cook time)?? There are only two of us. TIA!
You could cut the liquids in half as well, but I also think it’d be fine to leave them the same. I would probably prepare it in the morning and let it go on low until dinner time– I would give it 6-8 hours. It won’t over cook– it will just continue to tenderize.
For me, I would cook the whole thing, and use the rest to make borritos or toco salads the next day! This is on my menu this week, I’m making double this time, and the next night I’m making enchaladas with other half.
[...] Slow Cooker Crazy Good Coffee Pot Roast! [...]
Hi, is there only 1/2 cup of liquids in the whole recipe? Thanks
Yes, Niva! The meat will produce plenty of additional juices as it cooks. I hope you try it!
Has anyone tried this using a pork roast instead of beef? I’m thinking it might be good…
If you try it, let me know!