This slow cooker Amish pot roast will make your taste buds sing

Slow Cooker Amish Pot Roast

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:

1. 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. Remove roast from the skillet and place it in the slow cooker.
2. Season the roast with garlic powder, oregano, and black pepper. Massage the seasonings into the roast on all sides.
3. Add sliced onions and bay leaves around the roast, then pour coffee, soy sauce, and Worcestershire sauce over the ingredients.
4. Cover the slow cooker and cook on LOW for 9 hours without removing the lid for at least 8.5 hours.

1. After 8.5-9 hours, remove the lid, discard bay leaves, and remove the roast. Place it on a plate, cover with aluminum foil.
2. Remove excess grease from the crockpot. In a small bowl, combine cornstarch and cold water. Add the mixture to the brown onion gravy, stir, cover, and turn the slow cooker to HIGH. Allow the gravy to thicken for about 20 minutes.
3. Shred the pot roast using two forks. Once the sauce is thickened, add the shredded beef back into the gravy and stir. Allow it to sit until the beef is reheated, about 5 minutes.
4. Remove the lid, ladle the pot roast and gravy onto individual plates. Garnish with parsley (optional) and enjoy! Serve with bread to soak up the juices.