Coffee-Braised Roast Beef Recipe
Coffee-Braised Roast Beef Recipe photo by Taste of Home
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Coffee-Braised Roast Beef Recipe

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This recipe has been a family tradition since 1974. The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast, and the juices can be thickened for a delicious gravy.—Nancy Schuler, Belle Fourche, South Dakota
TOTAL TIME: Prep: 10 min. + marinating Cook: 6-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 6-1/2 hours
MAKES: 10 servings


  • 1 cup cider vinegar
  • 4 garlic cloves, crushed, divided
  • 1 boneless beef chuck roast (4 to 5 pounds), trimmed
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup strong brewed coffee
  • 1 cup beef broth
  • 1 medium onion, sliced
  • 3 tablespoons cornstarch
  • 1/4 cup cold water
  • Mashed potatoes

Nutritional Facts

5 ounces cooked beef with 1/2 cup gravy (calculated without potatoes): 324 calories, 17g fat (7g saturated fat), 118mg cholesterol, 636mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 36g protein.


  1. In a large resealable plastic bag, combine vinegar and 2 garlic cloves. Add roast; seal bag and turn to coat. Refrigerate overnight, turning occasionally.
  2. Drain and discard marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours.
  3. Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy. Yield: 10 servings.
Originally published as Coffee-Braised Roast Beef in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2016, p24

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Linda842010 User ID: 5358178 263844
Reviewed Mar. 24, 2017

"This Coffee-Braised Roast beef recipe is good. The roast was very tender. I followed the recipe exactly as written. If I was to make it again, I would use less cider vinegar as it was slightly overpowering."

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