Start by heating the vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until it’s nicely browned, but not cooked through. Transfer the browned roast to your slow cooker.
Season the roast liberally with garlic powder, oregano, and black pepper. Use your hands to rub the seasonings all over the meat.
Scatter the sliced onions and bay leaves around the roast. Pour the coffee, soy sauce, and Worcestershire sauce over everything.
Set your slow cooker to LOW and let it work its magic for about 9 hours. Try to resist the temptation to peek inside; keeping the lid closed ensures optimal cooking.
After the cooking time is up, remove the roast and place it on a plate. Tent it with aluminum foil to keep it warm. Skim off any excess grease from the surface of the gravy in the slow cooker.
In a small bowl, whisk together the cornstarch and cold water until smooth. Stir this slurry into the crockpot to thicken the gravy. Increase the heat to HIGH and let it thicken for about 20 minutes.
Shred the roast with two forks and return the beef to the thickened gravy in the slow cooker. Stir to combine and let it heat through for another 5 minutes.
Serve the pot roast directly from the slow cooker, garnished with parsley if desired. It pairs wonderfully with some crusty bread to soak up the delicious juices.
This Slow Cooker Amish Pot Roast is a fuss-free solution to a hearty, flavorful dinner that’s sure to please your palate and comfort your soul. Enjoy the ease and the praise it will bring at your dinner table!
