Cowboy Coffee Tri-Tip

A little java and a splash of red wine bring out the rich flavors of beef’s natural juices in this simple supper.

RECIPE & PHOTOGRAPH BY JENNIFER DENISON 

Cowboy Coffee Tri-Tip Au jus 

3- to 4-pound tri-tip or other type of beef roast
2 tablespoons olive oil
1 medium yellow onion, sliced in quarters
1 cup sliced mushrooms
4 garlic cloves, sliced in half
2 bay leaves
2 sprigs thyme
1 tablespoon tomato paste
2 cups prepared cowboy coffee
2 cups water
1 tablespoon butter
½ cup red wine

Preheat oven to 400 degrees. Heat oil in a heavy-duty roasting pan or dutch oven. Sear roast on all sides. Add all ingredients to pan, except butter and wine. Cover and roast for 1½ to 2 hours, or until the meat is cooked to your liking. Remove meat from pan and slice. Discard bay leaves and thyme sprigs. Combine butter, wine and pan juices, and heat to a boil. Serve the au jus on the side or over the meat. This recipe also can be prepared in a slow-cooker.