Slow-Cooked Coffee Beef Roast

• Prep: 15 min. Cook: 8 hours
• Yield: 6 Servings

Ingredients

• 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

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 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. 

This recipe was to die for!!  The meat almost melted in your moth.  I use pork instead of beef.