Venetian Style Beef Roast

Although generally not very fond of beef roast, this one was very flavorful and tender.

1/4 cup red wine vinegar
1 t dried rosemary
1 t cinnamon
1/4 t cloves
2 lbs chuck roast
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, chopped,
1 t marjoram, rubbed
salt and pepper to taste
olive oil
1/2-1 cup Marsala or white wine or a mixture of both

In a small bowl, mix together vinegar and spices. Rub meat with mixture. Marinate overnight. Remove from marinade; reserve marinade. Sprinkle meat generously with salt and pepper.

Heat a large Dutch oven with a little oil over medium high heat. Add meat and brown well on all sides. Stir in onions and celery and cook another 5-10 minutes. Stir in garlic, marjoram and salt and pepper to taste.

Pour beef mixture into slow cooker. Pour wine and reserved marinade over the top. Cook on low 6-8 hours.http://media-files.gather.com/images/d217/d904/d745/d224/d96/f3/full.jpg
I served this delicious roast and sauce with pierogies and steamed beans.
http://media-files.gather.com/images/d216/d904/d745/d224/d96/f3/full.jpg

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