Ingredients
- 3 pounds chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Fresh ground black pepper to taste
- 1/4 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 chopped parsley to garnish (optional)
Instructions
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Heat vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until browned.
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Season the roast with garlic powder, dried oregano, and black pepper.
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Place the roast in a slow cooker, add sliced onions and bay leaves.
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Pour coffee, soy sauce, and Worcestershire sauce over the roast and onions.
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Cook on LOW for 9 hours, keeping the lid on to retain moisture.
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Remove roast and skim off excess fat. Mix cornstarch with water and stir into the liquid in the slow cooker. Set to HIGH and cook for 20 minutes until thickened.
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Shred the roast, return to the gravy, and heat through for 5 minutes.
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Serve hot, garnished with parsley if desired.
Notes
For added flavor, serve with crusty bread to soak up the gravy.
Nutrition
Serving: 375gCalories: 320kcal
