Coffee Beef Roast

1 2 1/2 pound boneless beef sirloin tip roast, cut in half
2 teaspoons canola oil
1 1/2 cups sliced fresh mushrooms
1/3 cup sliced green onions
2 garlic cloves, minced
1 1/2 cups brewed coffee
1 teaspoon liquid smoke, optional
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/4 cup cornstarch
1/3 cup water

In a large nonstick skillet, brown roast over medium high heat on all sides in oil. Place in a 5 quart slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. Cover and cook on low for 8 to 10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2 cups measuring cup; skim fat. In a saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with sliced beef. 6 servings.