by Teal Graham
As temperatures begin to drop, here is a recipe that will make you a hero with your family as it warms their cold bodies during the wintery season.
6 Servings Prep: 15 min. Cook: 8 hours
1 beef sirloin tip roast (2 .5 lbs), cut in half
4 tsp canola oil
1-cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves, minced
1 cups brewed coffee
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup cold water
Using a large nonstick skillet add 2 tsp of canola oil. Once your skillet is hot, brown the roast on medium-high heat. Then place in a slow cooker to complete the cooking process. In the same skillet add 2 tsp of oil and saute the mushrooms, onions and garlic until tender; stir in coffee, salt, chili powder and black pepper. Pour your seasoned vegetables over the roast. and cover and cook on low for 8 hours or until meat is tender. Remove roast and keep warm.
Next let’s make the gravy. Pour off the cooking broth into a one pint container and allow to set for 5 min. Then skim off the fat that has risen to the top with a spoon.
In a small container, combine cornstarch and water until smooth.
In a saucepan bring the 2 cups of broth to a boil; Then add cornstarch and water mixture and stir for 2 minutes or until thickened. Serve with beef.
This is a tender and juicy roast that is full of flavor not only will it become a family favorite at the holidays but become a wonderful comforting meal any time of the year that the whole family will love.