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3 pounds chuck roast
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ cup soy sauce
1 cup prepared coffee
1 tablespoon Worcestershire sauce
1 large white onion, halved and thinly sliced
2 bay leaves
2 tablespoons cornstarch
3 tablespoons cold water
Fresh ground black pepper, to taste
Fresh chopped parsley, for garnish (optional)
Directions:
Sear the Roast: Heat vegetable oil in a skillet over medium-high heat. Sear the chuck roast on all sides until browned, then transfer to the slow cooker.
Season: Sprinkle the roast with garlic powder, oregano, and black pepper. Rub the seasonings all over the meat.
Layer the Ingredients: Place onions and bay leaves around the roast. Pour over the coffee, soy sauce, and Worcestershire sauce.
Cook: Set the slow cooker to LOW and cook for 9 hours. Resist the urge to lift the lid for the first 8.5 hours to ensure even cooking.
Prepare the Gravy: After cooking, remove the roast and set aside. Skim off any excess grease from the surface of the gravy. Mix cornstarch with cold water, then stir into the gravy. Increase the slow cooker to HIGH and let the gravy thicken for about 20 minutes.
Shred and Serve: Shred the roast and return it to the thickened gravy to warm through. Serve garnished with parsley if desired, and don’t forget some bread to soak up the delicious juices!
This Slow Cooker Amish Pot Roast is more than a meal; it’s a comforting hug on a plate, offering a rich and hearty dinner option that requires minimal preparation. The unique ingredients blend seamlessly to create a depth of flavor that’s both surprising and satisfying. Whether for a quiet family dinner or as the star of your next gathering, this pot roast promises to delight and satisfy. Here’s to a dinner that’s as rewarding to eat as it is simple to make!
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