Coffee Beef Roast

2 tsp rice bran oil
1 beef sirloin tip roast (1.2 kg), halved
1½ cups brewed coffee
1½ cups sliced fresh mushrooms
⅓ cup sliced spring onions
2 garlic cloves, minced
2 tsp SIDS SMOKEY GARLIC SAUCE
1 tsp SIDS SALT & PEPPER
½ tsp chilli powder
¼ cup cornflour
⅓ cup cooking juice

Select 'Sauté' or 'Browning' setting on a 6 lt pressure cooker. Adjust for medium heat then add 1 teaspoon oil. When oil is hot, brown one roast half on all sides. Remove and repeat with remaining beef and oil. Add coffee to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. Add mushrooms, spring onions, garlic, SIDS SMOKEY GARLIC SAUCE, SIDS SALT & PEPPER, chilli powder and beef.
Lock lid and close pressure-release valve. Adjust to pressure-cook on HIGH for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 63°C. Press cancel or remove from heat.
Remove roast and vegetables to a serving platter then tent with foil. Leave for 10 minutes before slicing. Reserve 2 cups of cooking juices and discard remaining juices. Transfer back to pressure cooker.
In a small bowl, mix cornflour and cooking juice until smooth then stir into pressure cooker. Select 'Sauté' setting and adjust for LOW heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast and vegetables.
Freeze option: Place sliced pot roast and vegetables in freezer containers then top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.