Categories: Crockpot; Dinner

Ingredients

• 6 medium red potatoes, cut into wedges
• 6 medium carrots, cut into 1-inch lengths
• 2 beef sirloin tip roasts (2 to 3 pounds each)
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 teaspoons canola oil
• 1 medium onion, halved and sliced
• 2 cups whole fresh mushrooms, quartered
• 2 garlic cloves, minced
• 1 1/2 cups brewed coffee
• 1 teaspoon chili powder
• 3 tablespoons cornstarch
• 1/4 cup cold water

Directions

1. Place potatoes and carrots in a 5-quart 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.

2. 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.

3. Cover and cook on low for 6-8 hours or until meat is tender.

4. 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.

5. 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.

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