Coffee-Flavored Roast Beef

Prep time: 35 min – Cook: 6 hours

• 6 medium Red potatoes cut into wedges

• 6 medium Carrots - cut into 1 inch lengths

• 2 Beef sirloin tip roasts (2 to 3 lbs each)

• 1 teaspoon Salt, divided

• ½ teaspoon Pepper, divided

• 2 teaspoons Canola oil

• 1 medium Onion, halved and sliced

• 2 cups Whole fresh mushrooms, quartered

• 2 Garlic cloves, minced

• 1 ½ cups Brewed coffee

• 1 teaspoon Chili powder

• 3 tablespoons Cornstarch

• ¼ cup Cold water

• Place the potatoes and carrots in a 6-qt. slow cooker. Sprinkle the beef with half of the salt and pepper. In a large skillet, brown the beef in oil on all sides. Transfer to slow cooker. In the same skillet, saute the onion in the drippings for 2 minutes. Add the mushrooms and garlic; cook 2 minutes longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.

• Remove the meat and vegetables to a serving platter; keep warm. Skim fat from the cooking juices; transfer liquid to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 min or until thickened. Serve with meat and vegetables.

Yields 8 servings (2 cups gravy)