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Slow-Cooked Coffee Beef Roast

Slow-Cooked Coffee Beef Roast
Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender. Try it once and I'm sure you'll cook it again. —Charles Trahan of San Dimas, California
6 ServingsPrep: 15 min. Cook: 8 hours

Ingredients

  • 1 beef sirloin tip roast (2-1/2 pounds), 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 cold water

Directions

  • In a large nonstick skillet, brown roast on all sides in oil over
  • medium-high heat. Place in a 5-qt. 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 8-10 hours or until meat is tender.
  • Remove roast and keep warm. Pour cooking juices into a 2-cup
  • measuring cup; skim fat.
  • In a small saucepan, combine cornstarch and water until smooth.
© Taste of Home 2012

2 of 2

Slow-Cooked Coffee Beef Roast (continued)

Directions (continued)

  • Gradually stir in 2 cups cooking juices. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Serve with sliced beef.
  • Yield: 6 servings.
Nutrition Facts: One serving (3 ounces cooked beef with 1/3 cup gravy) equals 209 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 244 mg sodium, 6 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012