1. In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Transfer roast to slow cooker. 2. In the same skillet, saute mushrooms,onions, and garlic until tender. 3. Stir the coffee, liquid smoke,salt, chili powder, and pepper into the vegetables. Pour over the roast. 4. Cook on low 8-10 hoursor until meat is tender. 5. Remove roast and keep warm. 6. Pour cooking juices into a 2 cup measuring cup; skim fat. 7. Combine cornstarch and water into a saucepan until smooth. 8. Gradually stir in the 2 cups of cooking juices. 9. Bring to a boil; cook and stir for 2 minutes or until thickened. 10. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
