Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 1 boneless beef sirloin tip roast (about 2-1/2 pounds) cut in half
- 2 teaspoons canola oil
- 1-1/2 cups sliced fresh mushrooms
- 1/3 cup sliced fresh mushrooms
- 1/3 cup sliced green onions
- 2 garlic cloves, minced
- 1-1/2 cups brewed coffee
- 1 teaspoon liquid smoke (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 1/4 teaspoon cornstarch
- 1/3 cup cold water
From: Jannette Jeffords, of Hartford, WI
Makes: 6 servings
In a large nonstick skillet, brown roast over a medium high heat on all sides in oil. Place meat in a 5 quart slow cooker.
In the same skillet, now saute the mushrooms, onions and garlic until tender; then stir in the coffee, and liquid smoke (if desired), the salt, chili powder and pepper. Pour this over the roast.
Put the cover on the slow cooker and cook on low for 8 to 10 hours OR until the meat is tender.
Remove roast and keep warm.
Pour the cooking juices into a 2 cup measuring cup; skim off fat.
In a saucepan, combine cornstarch and water until smooth.
Gradually stir in the 2 cups of juices into the saucepan. Bring mixture to a boil; cook and stir for 2 minutes OR until thickened.
Serve gravy with sliced beef.
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