Slow-Cooked Coffee Beef Roast
Light & Tasty
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Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender. Try it once and I'm sure you'll cook it again. —Charles Trahan of San Dimas, California
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 15 min. Cook: 8 hours
Ingredients:
- 1 boneless beef sirloin tip roast (2-1/2 pounds), cut in half
- 2 teaspoons canola oil
- 1-1/2 cups 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 cup cornstarch
- 1/3 cup cold water
Directions:
In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute 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 8-10 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. Yield: 6 servings.