Click on a category to see more recipes in this category
Ingredients
1 (2 1/2 lb) Boneless beef sirloin tip roast, cut in half
2 Teaspoons canola oil
1 1/2 Cups fresh mushrooms, sliced
1/3 Cup green onions, sliced
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 Cup cornstarch
1/3 Cup cold water
Instructions
In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5 quart crockpot. In the same skillet, saut� mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. Cover and cook on LOW for 8 to 10 hours or until meat is tender.
Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.