Rub the rub all over the roast with your hands.Pour the coffee, soy sauce, and Worcestershire sauce over the roast, onions, and bay leaves.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 after 8.5-9 hours and throw out the bay leaves. After roasting, take it out of the crockpot. Spread out on a dish and tent with foil.Use a spoon or paper towel to remove any extra fat that floats to the surface of the crockpot.Cornstarch and cold water should be mixed in a small basin. 6. Thoroughly mix by whisking. Combine the cornstarch and brown onion gravy by whisking the two together. After about 20 minutes of cooking with the lid on and the heat set to HIGH, the gravy should be thick.8. Use two forks to shred the pot roast. Return the steak to the gravy and stir once the sauce has thickened. Let it rest for about 5 minutes, or until the meat reaches room temperature again.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.

Enjoy!