Amish Pot Roast for the Slow Cooker
Kitchen Stove Items
3 lb. chuck steak
vegetable oil, 2 tablespoons; garlic powder, 1 teaspoon
Spoonful of dried oregano...
1/4 cup of soy sauce
I brewed one cup of coffee.
One tablespoon of Worcestershire sauce
One big white onion, peeled and half
Two bay leaves
2-Tbsp cornstarch and 3-Tbsp cold water
Grind some black pepper, fresh, to taste.
as a garnish, if desired, freshly cut parsley
What to do
First, in a big skillet, heat the vegetable oil over medium-high heat. After the oil is heated, add the chuck roast and brown it all over, but don't cook it all the way through. After taking the roast out of the pan, put it in the slow cooker.
Use garlic powder, oregano, and black pepper to season the roast. Rub the rub all over the roast with your hands.
Pour the coffee, soy sauce, and Worcestershire sauce over the roast, onions, and bay leaves.
Turn the slow cooker to low heat and cover it. Cook for 9 hours. For at least eight and a half hours, don't take the lid off.
5. Take the cover off after 8.5-9 hours and throw out the bay leaves. After roasting, take it out of the crockpot. Spread out on a dish and tent with foil.
Use a spoon or paper towel to remove any extra fat that floats to the surface of the crockpot.
Cornstarch and cold water should be mixed in a small basin. 6. Thoroughly mix by whisking. Combine the cornstarch and brown onion gravy by whisking the two together. After about 20 minutes of cooking with the lid on and the heat set to HIGH, the gravy should be thick.
8. Use two forks to shred the pot roast. Return the steak to the gravy and stir once the sauce has thickened. Let it rest for about 5 minutes, or until the meat reaches room temperature again.
After taking the cover off the crockpot, use a ladle to transfer the contents to individual plates.
If desired, top with chopped parsley, and savor. Have the liquids soak into the bread before serving.
