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Coffee-Flavored Beef Roast

Coming home to a complete meal is so wonderful. This dish takes very little preparation but the results are delicious.—Jean Collier, Hanford, California

8 ServingsPrep: 35 min. Cook: 6 hours

Ingredients

6 medium red potatoes, cut into wedges
6 medium carrots, cut into 1-inch lengths
2 beef sirloin tip roasts (2 to 3 pounds each)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 teaspoon chili powder
3 tablespoons cornstarch
1/4 cup cold water

Directions

Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with
half of the salt and pepper. In a large skillet, brown beef in oil
on all sides. Transfer to slow cooker.
In the same skillet, saute onion and mushrooms in the drippings for 2
minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili
powder and remaining salt and pepper. Pour over meat. Cover and cook
on low for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat
from cooking juices; transfer to a small saucepan. Bring liquid to a

2 of 2

Coffee-Flavored Beef Roast (continued)

Directions (continued)

boil.
Combine cornstarch and water until smooth; gradually stir into the
pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve with meat and vegetables.
Yield: 8 servings (2 cups gravy).

Nutrition Facts: 6 ounces cooked beef with 1/2 cup vegetables and 1/4 cup gravy equals 405 calories, 12 g fat (4 g saturated fat), 145 mg cholesterol, 404 mg sodium, 24 g carbohydrate, 4 g fiber, 49 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.