A Tuesday Meal

My neighbor read my post explaining I needed to find quick meals for Tuesdays.   She suggested I make this recipe, because her kids love it.  Well, her kids are not as weird as mine, so they eat everything.  But I like a good roast, so thought I’d give it a try.

Some notes:  A year ago we looked high and low for a bottled liquid smoke that was not filled with “stuff”.  Ok, we didn’t have to look high and low, Sir Husband found it at the grocery store, but did have to read three or four bottles to find one.  He purchased Colgin Liquid Smoke: nufin’ in it. 🙂    Don’t leave it out.

Coffee was made by my sugar coffee addicted ten year old.  Don’t leave out the coffee.

Serve with rice or mashed potatoes, steamed veggies.

Verdict:  This was really easy to put together.  I’ll will be making it again.
Husband:  What was that flavor in there?  It was good.   Me:  coffee.  Husband: Really?
The Peas:  loved it and ate a lot.
The Violinist:  Ate some
Sir Son:  “I don’t like dried out things from the crockpot”   Me:  It was swimming in liquid! Go hungry.

For the next few days we had this on buns with BBQ sauce. Yum.  Buns were homemade using the dough cycle in my Zo bread machine.

Thanks Carol for the recipe!

Slow Cooked Coffee Beef Roast

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

1. In a large non-stick 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.