Step 1

In a large skillet set to medium-high heat, add the cooking oil. When the oil is hot brown the roast on both sides.

Step 2

Add the roast to the slow cooker.

Step 3

Sprinkle the pepper, oregano, and garlic powder on the roast. Add the onions and bay leaves. Pour over the coffee, Worcestershire sauce, and soy sauce.

Step 4

Cover and cook on LOW for 9 hours without opening the lid during the cooking time.

Step 5

Remove meat and place on a plate and cover with foil.

Step 6

Discard bay leaves.

Step 7

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.

Step 8

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 and stir.

Step 9

Cover the slow cooker again for about 20 more minutes with the temperature set to high.

Step 10

After the sauce has thickened, shred the meat and add into the broth in the slow cooker.

Step 11

Serve and enjoy!