Mrs. Carolyn Baer Conrath, WI

Prep. Time: 20 Minutes
Cooking Time: 8–10 Hours

Ingredients

  • lbs. boneless beef sirloin tip roast, cut in half
  • 2 tsp. canola oil
  • cups sliced fresh mushrooms
  • ½ cup sliced green onions
  • 2 garlic cloves, minced
  • cups brewed coffee
  • 1 tsp. liquid smoke, optional
  • ½ tsp. salt
  • ½ tsp. chili powder
  • ¼ tsp. black pepper
  • ¼ cup cornstarch
  • ½ cup cold water

Ideal Slow Cooker Size: 4–5-Quart

Method

  1. In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Transfer roast to slow cooker.
  2. In the same skillet, sauté mushrooms, onions, and garlic until tender.
  3. Stir the coffee, liquid smoke if desired, salt, chili powder, and pepper into the vegetables. Pour over roast.
  4. Cook on Low for 8–10 hours or until meat is tender.
  5. Remove roast and keep warm.
  6. Pour cooking juices into a 2-cup measuring cup; skim fat.
  7. Combine cornstarch and water in a saucepan until smooth. Gradually stir in 2 cups of cooking juices.
  8. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.

Per Serving: 100 calories (30 calories from fat), 3.5g total fat (1g saturated, 0g trans), 35mg cholesterol, 120mg sodium, 4g total carbohydrate (0.5g fiber, 1g sugar), 12g protein, 0%DV vitamin A, 2%DV vitamin C, 0%DV calcium, 8%DV iron.

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