This roast makes a rich brown gravy, full of flavor and deliciousness and the best is how easy this recipe really is
3 lb. chuck roast
2 Tbsp. cooking oil
1 tsp. pepper
1 tsp. garlic powder
¾ tsp. dried leaf oregano (not ground)
1 Tbsp. Worcestershire sauce
¼ cup soy sauce(low salt)
1 cup brewed coffee
1 large white onion, sliced
5 cloves of garlic minced
2 bay leaves
To thicken sauce
2 Tbsp. cornstarch
3 Tbsp. cold water
Slow Cooker Size:
6-quart or larger
In a large skillet set to medium-high heat, add the cooking oil. When the
oil is hot brown the roast on both sides.
Sprinkle the pepper, oregano, and garlic powder on the roast. Add the
onions, garlic and bay leaves. Pour over the coffee, Worcestershire sauce, and
Cover and cook on LOW for 10 hours, or HIGH for 6 hours without opening the lid during the
Remove meat and place on a plate and cover with foil. Discard bay leaves.
In a small bowl combine the water and cornstarch, whisk with a fork until
smooth. Pour this mixture into the broth and onions in the slow cooker
Cover the slow cooker again for about 20 more minutes with the
temperature set to high.
Once the sauce has thickened, slice the meat and add into the broth in
the slow cooker.
Serve with your favorite sides, we like mashed potatoes for the gravy
TIP: to reduce grease in gravy To remove the grease from the sauce I lay over a paper towel over the top of the liquid and then pull up quickly, and discard the paper towel.