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)
Heat vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the chuck roast to the pan, and sear on all sides until fully browned, but not cooked through. Remove roast from the skillet and place in the slow cooker.
Season the roast with garlic powder, oregano, and black pepper. Massage the seasonings into the roast on all sides with your hands.
Add the onions and bay leaves around the roast, and add the coffee, soy sauce, and Worcestershire sauce over the ingredients.
Cover slow cooker and turn on LOW power for 9 hours. Avoid removing the lid for at least 8.5 hours.
After 8.5-9 hours, remove the lid, and discard the bay leaves. Remove the roast from the crockpot. Place on a plate and cover with aluminum foil.
Discard excess grease floating on top of the crockpot using a spoon or paper towel.
In a small bowl, combine the cornstarch and cold water. Whisk together until well blended. Add the cornstarch mixture to the brown onion gravy, and stir until combined. Cover the slow cooker, turn power to HIGH, and allow gravy to thicken for about 20 mins.
Shred the pot roast using two forks. Once sauce is thickened, add the beef back into the gravy, and stir. Allow to sit until the beef is brought back up to temperature, about 5 mins.
Remove lid and serve from the crockpot onto individual plates using a ladle. Garnish with parsley (optional), and enjoy.
Pro-tip: Make this stew a meal by serving it with fresh steamed white rice or homemade mashed potatoes.