Slow Cooker Amish Pot Roast

Ingredients

3 pounds chuck roast

2 tbsp vegetable oil

1 tsp garlic powder

1 tsp dried oregano

fresh ground black pepper to taste

1/4 cup soy sauce

1 cup prepared coffee

1 tbsp Worcestershire sauce

1 large white onion halved and thinly sliced

2 bay leaves

2 tbsp cornstarch

3 tbsp cold water for slurry

fresh chopped parsley optional, for garnish

Instructions

Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.

Season the seared roast with garlic powder, dried oregano, and black pepper to taste.

Place the seasoned roast in your slow cooker. Add sliced onions and 2-3 bay leaves around the roast.

Pour 1 cup of brewed coffee, 1/4 cup of soy sauce, and 2 tablespoons of Worcestershire sauce over the roast and onions.

Cook on LOW for 9 hours with the lid on to retain moisture.

Remove the roast from the slow cooker and skim off any excess fat. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the slow cooker liquid. Set to HIGH and cook for 20 minutes until thickened.

Shred the roast and return it to the slow cooker to warm through. Serve hot, garnished with parsley if desired.

Notes

This hearty roast pairs well with mashed potatoes, rice, or crusty bread to soak up the flavorful gravy.

Calories: 350kcal