1 1/2 lbs boneless beef sirloin tip roast, cut in half
2 t evoo
1 1/2 c sliced fresh mushrooms
2 garlic cloves, minced
1 1/2 c brewed coffee
1 t liquid smoke, optional
1/2 t salt
1/2 t chili powder
1/4 t black pepper
1/4 c cornstarch
1/2 c cold water
Instructions
IN a large nonstick skillet, brown roast over med high heat on all sides in oil. Transfer roast to slow cooker. In the same skillet, saute mushrooms, and garlic until tender.
Stir the coffee, liquid smoke if desired, salt, chili powder, and pepper into the vegetables. Pour over roast.
Cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2 cup measuring cup; skim fat.
Combine cornstarch and water in a saucepan until smooth. Gradually stir in 2 cups of cooking juices. Bring to a boil; cook and stir for 2 minutes or tuntil thickened. Serve with sliced beef.
Originally Submitted
6/26/2010
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