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).
Shared at: Fight Back Friday, Monday Mania, Fat Tuesday, Traditional Tuesdays, and Fight Back Friday. Friday Food Flicks,