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The Taste of Home Cookbook
New Revised 2nd Edition

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, San Dimas, California

Prep: 15 min.
Cook: 8 hours
Yield: 6 servings.


    1 boneless beef sirloin tip roast (2½ pounds), cut in half
    2 teaspoons canola oil
    1½ cups sliced fresh mushrooms
    1/3 cup sliced green onions
    2 garlic cloves, minced
    1½ 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


1) In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker.

2) 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.

3) 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.

4) In a 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.

Nutrition Facts:
3 ounces cooked beef with 1/3 cup gravy equals 209 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 244 mg sodium, 6 g carbohydrate, trace fiber, 28 g protein

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