I’m convinced the reason why my guy’s so happy to eat so many purely vegetarian meals is because I throw him a bone now and then. Kind of literally – sometimes, dinner is centered around a dish that’s alllll meat. I’m content with a couple of yummy side dishes, my guy feels spoiled, all is right with the world.
I always say the Crock Pot is ideal for the vegetarian who occasionally cooks meat, because generally you have to do very little with the meat. Sometimes a quick browning, then plop it in the slow cooker and a few hours later, it’s done, delicious, and the carnivores are content, and most of the process was nice and hands-off.
This incredibly easy recipe was inspired by this one for coffee-braised short ribs. Coffee and beef, you ask? You bet! The coffee adds a rich, deep flavor that goes perfectly with the tender, moist chuck roast. Chili powder and cayenne pepper add some nice heat; onion, garlic, oregano, and white wine add dimension and even the whole thing out. Note: I asked my guy to describe the flavor exactly and he responded, “It’s tasty? And I wanted more?”
I guess that’s a hearty enough endorsement.Read More