Slow Cooker Amish Pot Roast is a tender, savory chuck roast slow cooked with coffee, soy sauce, onions, and Worcestershire sauce, then finished with a rich brown onion gravy.
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Calories: 480kcal
Equipment
- Slow Cooker
- Large skillet
- Mixing Bowl
- tongs
Ingredients
- 3 pounds chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/4 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
- to taste freshly ground black pepper
- optional fresh chopped parsley for garnish
Instructions
- Heat vegetable oil in a large skillet over medium-high heat and sear the chuck roast on all sides until deeply browned, about 3–4 minutes per side. Transfer to the slow cooker.
- Sprinkle garlic powder, oregano, and black pepper over the roast and rub the seasoning into all sides.
- Scatter sliced onions around the roast. Add bay leaves. Pour in coffee, soy sauce, and Worcestershire sauce.
- Cover and cook on LOW for 9 hours without lifting the lid.
- Remove bay leaves. Transfer roast to a plate and tent with foil. Skim excess fat from gravy if needed.
- Mix cornstarch and cold water to make a slurry. Stir into the slow cooker and cook on HIGH for 20 minutes until thickened.
- Shred the beef with two forks, return to the gravy, and let sit 5 minutes before serving. Garnish with parsley if desired.
Notes
For best results, cook on LOW for 9 hours and avoid lifting the lid. Skim excess fat before thickening the gravy. Leftovers taste even better the next day.
Nutrition
Calories: 480kcal | Carbohydrates: 8g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 980mg | Potassium: 720mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 20mg