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.