Made and cooked with real beef, herbs, and vegetables, this glorious dish is great for dinner or lunch and simply keeps a red-hot aroma with the meat and sauce. Mint occasionally works for this recipe, too.
Sear the roast in 1 tablespoon oil on all sides in the oven.
Prepare for the sauce for meat in any order before cooking: soy sauce, coffee, bay leaves, garlic, and oregano. Pour sauce over meat.
Put half of onions on meat, and the other half in sauce.
Cover and roast 4 - 5 hours at 325° F. Serve hot and plain or with other vegetables, main dishes, or side dishes but transfer the cooked pot roast to an oval plate and carve this with the kitchen knife.