For Magazine Monday I have a great coffee sirloin roast which provided us with three meals and I still have some beef left for soup!
This one is from Taste of Home, August 2009 issue, page 52
We like coffee and beef and mushrooms...so when I read about this recipe which combines all those good things, I had to try it. It didn't come out quite as rare as we like it...but it was fork tender.
I am more into the simple dinners these days. Here are basic ingredients.....
Recipe is as follows...please note I cut this recipe in half as there are usually only two of us...sometimes Tristan eats with us...sometimes....
Coffee-flavored beef roast
Prep: 35 minutes
Cook: 6 hours on Low
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 tsp salt, divided
½ tsp pepper, divided
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1 ½ cups brewed coffee
1 tsp. chili powder
3 Tbsp. cornstarch
¼ cup cold water
Place potatoes and carrots in a large slow cooker. Sprinkle beef with half the salt and pepper. In large skillet, brown beef on all sides, transfer to slow cooker.
In same skillet sauté onion in drippings for 2 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6 to 8 hours or until meat is tender.
Remove meat and vegetables to serving platter; keep warm. Skim fat from cooking juices; transfer to small saucepan. Bring liquid to boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with meat and vegetables.
We had this roast fro two nights and then froze the remainder. After thawing, we chopped the beef up in slivers, sauteed vidella onions and mushrooms, tossed in the beef slivers and made sandwiches. I crumbled Queso blanco into the beef mix after it was heated through. Thought about using cheddar but I'm glad I used this cheese. Quite creamy.
I use horseradish on mine.......
So...we had two huge meals and a great lunch and I still have a bit of beef left to make soup. Good deal....economically sound meal planning and last but not least...it all tasted good!
I am sending this over to Cream Puffs in Venice for her Magazine Monday series and to Deb for her Crockpot Wednesday series.
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