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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

September 10 2012

Slow-Cooked Coffee Beef Roast Recipe

    1 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


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 small 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.