COFFEE BEEF ROAST

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

recipe and photo from quick&easy magazine 2022