Ingredients
6 medium red potatoes, cut into wedges6 medium carrots, cut into 1-inch lengths2 beef sirloin tip roasts (2 to 3 pounds each)1 teaspoon salt, divided1/2 teaspoon pepper, divided2 teaspoons canola oil1 medium onion, halved and sliced2 cups whole fresh mushrooms, quartered2 garlic cloves, minced1-1/2 cups brewed coffee1 teaspoon chili powder3 tablespoons cornstarch1/4 cup cold water
Preparation
Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, saute onion and mushrooms in the drippings for 2 minutes. Add garlic; cook 1 minute 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 meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
