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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 0 |
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Directions: In a large nonstick skillet, brown a roast over medium-high heat on all sides in oil. Transfer roast to slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender. Stir the coffee, salt, chili powder, adn pepper into the vegetables. Pour over the roast. 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. Combine corn starch and water in a saucepan until smooth. Gradually stir in 2 cups of cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef.
Ingredients:
1 1/2 Pound(s) cut in half, trimmed sirloin tip roast
1/3 Ounce(s) brewed coffee
12 13/25 Ounce(s) sliced mushrooms, white
4 17/100 Ounce(s) sliced green onion
2 Clove(s) minced garlic
2/25 Ounce(s) salt
2/25 Ounce(s) chili powder
1/25 Ounce(s) black pepper
13/100 Pound(s) corn starch
1/2 Cup(s) cold water |
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