Slow-Cooked Coffee Beef Roast |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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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 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:
1. 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.
2. 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.
3. 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 beef. Yield: 6 servings.
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