Slow Cooker Amish Pot Roast

2 tablespoons cornstarch: Used as a thickening agent for the gravy.

3 tablespoons cold water: Mixed with cornstarch to create a slurry for thickening.

Fresh chopped parsley, to garnish (optional): Adds a touch of freshness and color to the finished dish.
Directions
Prepare the Chuck Roast: Start by heating the vegetable oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until it forms a rich, golden-brown crust, ensuring to lock in its juices. This step is crucial for developing deep, caramelized flavors.

Seasoning: Liberally season the seared roast with garlic powder, dried oregano, and freshly ground black pepper. The warmth of your hands helps to evenly distribute these seasonings, ensuring every bite is infused with savory goodness.

Setting Up the Slow Cooker: Transfer the seasoned chuck roast to your slow cooker. Surround it with thinly sliced onions and tuck in a couple of bay leaves for added aromatic depth.

Creating the Flavor Base: In a harmonious blend, pour over the roast and onions the prepared coffee, soy sauce, and Worcestershire sauce. This combination offers a symphony of flavors—richness from the coffee, depth from the soy sauce, and savory complexity from the Worcestershire sauce.

Slow Cooking: Set your slow cooker to LOW and allow the magic to unfold over the next 9 hours. Resist the urge to lift the lid; maintaining a closed environment ensures the meat becomes tender and succulent as it simmers gently in its flavorful bath.

Thickening the Gravy: Once the cooking time elapses, carefully remove the pot roast and place it on a serving plate. Tent it with aluminum foil to retain its warmth. Skim off any excess grease from the surface of the cooking liquid in the slow cooker.

Creating the Slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. Gradually stir this slurry into the simmering liquid in the slow cooker. Increase the heat setting to HIGH and allow the gravy to thicken for approximately 20 minutes, stirring occasionally to ensure even consistency.

Shredding and Combining: Using two forks, shred the tender chuck roast into bite-sized pieces. Return the shredded beef to the thickened gravy in the slow cooker, stirring gently to coat each morsel with the luscious sauce. Let it heat through for an additional 5 minutes to meld the flavors.

Serve and Garnish: Present the Slow Cooker Amish Pot Roast directly from the slow cooker, garnishing with freshly chopped parsley if desired. This dish pairs exceptionally well with crusty bread, perfect for sopping up the sumptuous juices.
Variations and Substitutions

• Vegetarian Option: Substitute the chuck roast with large chunks of portobello mushrooms for a rich, meaty texture.
• Gluten-Free: Ensure the soy sauce and Worcestershire sauce used are certified gluten-free varieties.
• Low-Sodium: Opt for reduced-sodium soy sauce to control salt intake without compromising flavor.
• Herbal Infusion: Experiment with adding fresh herbs like rosemary or thyme during cooking for additional aromatic complexity.

Conclusion
In conclusion, the Slow Cooker Amish Pot Roast is more than just a meal—it’s a testament to the art of slow cooking, where patience and simplicity yield extraordinary flavors. From the initial sear to the final savory spoonful, each step is designed to deliver comfort and satisfaction to your table. Whether shared with loved ones or savored quietly, this recipe promises not just a delicious dinner but a memorable culinary experience. Embrace the warmth of homemade goodness and enjoy the accolades this dish will undoubtedly bring to your kitchen.