1 (2 1/2 lbs) sirloin tip roast, cut in half
2 tsp canola or olive oil
1 1/2 cup sliced fresh mushrooms
1/3 cup sliced green onions
2 minced garlic cloves
1 1/2 cups brewed coffee
1 tsp liquid smoke, optional
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp black pepper
1/4 cup cornstarch
1/3 cup cold water
In a large nonstick skillet, brown roast on all sides in the oil over medium-high heat. Place roast in a 5-quart slow cooker. In the same skillet, sauté mushrooms, onion and garlic until tender; stir in the coffee, liquid, salt, chili powder and pepper; pour over the roast.
Place lid on cooker and cook on low 8 to 10 hours or until tender. Remove roast and keep warm. Pour the cooking juices into a 2 cup glass measuring cup and skim off fat.
In a small saucepan, combine cornstarch and water until smooth. Gradually stir in the cooking juices. Bring to a boil; cooking, stirring, until thickened, approximately 2 minutes. Serve sauce with the meat.
Yield: 6 servings, 5-oz each
Per serving: 281 calories, 10g fat (3g saturated), 261 mg sodium, 6 g carbs, 39g protein
Diabetic Exchanges 5 lean meat, 1/2 starch
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