Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons vegetable oil
  • 3 pounds chuck roast, (cubed)
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ¾ teaspoon dried oregano leaves
  • 1 tablespoon Worcestershire sauce
  • ¼ cup soy sauce
  • 1 cup brewed coffee
  • 1 large white onion, (sliced into ¼-inch half circles)
  • 2 bay leaves
  • 3 medium carrots, (peeled and sliced into ½-inch thick rounds)
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • scallions, (sliced, to garnish)

Instruction

  • Heat the oil in a large skillet over medium-high heat until shimmering. Add the cubed meat and sear on each side, working in batches if necessary.
  • Transfer the meat to the slow cooker and sprinkle on the pepper, garlic powder, and oregano. Pour in the Worcestershire sauce, soy sauce, and coffee. Add the onion and bay leaves and stir to combine.
  • Cook on low for 8 hours. At the 7th hour, stir in the carrots.
  • In a small bowl, stir together the cornstarch and water until smooth. Stir into the slow cooker and continue cooking on high for 30 minutes.
  • Serve hot with rice and garnish with scallions.