Tools for the Kitchen Stove
3 lb. chuck steak
1 teaspoon of garlic powder 2 tablespoons of vegetable oil
Spoonful of dried oregano…
1/4 cup of soy sauce
one cup of brewed coffee
Worcestershire sauce, measuring 1 tablespoon
Half and finely slice one big white onion.
Two bay leaves.
Cornstarch, 2 teaspoons, and 3 tablespoons of lukewarm water.
Grind some black pepper, fresh, to taste.
optionally garnish with fresh chopped parsley
How to Follow
Begin by heating up a big pan over medium-high heat with the vegetable oil. 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.
2. Add black pepper, oregano, and garlic powder to the roast. Rub the rub all over the roast with your hands.
Third, place the bay leaves and onions around the roast, then pour the coffee, soy sauce, and Worcestershire sauce over the top.
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 and toss out the bay leaves after 8.5 to 9 hours. Take the roast out of the slow cooker. Cover with aluminum foil and set on a platter.
Remove any extra fat from the crockpot by spooning or blotting it out.
6. Mix the cornstarch and cold water in a small basin. Thoroughly mix by whisking. Stir the brown onion gravy with the cornstarch mixture until well mixed. To thicken the gravy, cover the slow cooker and set the power to HIGH. Let it sit for about 20 minutes.
Using two forks, shred the pot roast. 7. When the sauce has thickened, return the meat to the gravy and mix to combine. After the meat has reheated, let it rest for another five minutes.
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.
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