Ingredients:
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, to garnish (optional)
Directions:
Heat vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until fully browned but not cooked through. Transfer the roast to the slow cooker.
Season the roast with garlic powder, oregano, and black pepper. Massage the seasonings into the roast.
Add onions and bay leaves around the roast, and pour in coffee, soy sauce, and Worcestershire sauce.
Cover the slow cooker, set it on LOW power for 9 hours, avoiding lid removal for at least 8.5 hours.
After 8.5-9 hours, discard bay leaves, remove the roast, and cover it with foil. Remove excess grease from the crockpot.
In a bowl, mix cornstarch and cold water. Add the mixture to the brown onion gravy, cover the slow cooker, turn to HIGH, and let the gravy thicken for 20 mins.
Shred the pot roast with forks. Once the sauce is thickened, return the beef to the gravy and stir. Let it sit until the beef is reheated, about 5 mins.
Serve from the crockpot onto plates using a ladle. Garnish with optional parsley and enjoy with some bread to savor the succulent juices!