5-7 lb chuck roast

1 large onion, sliced thin

8 garlic cloves, peeled and smashed

sea salt, pepper, marjoram

1/2 cup strong brewed coffee 

2 Tbsp balsamic vinegar

 

Preparation

Slice your onion and smash your garlic. Place in the bottom of your crackpot.

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.

Brew your coffee and pour over the top of roast.

Add vinegar as well.

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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