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

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Coming home to a complete meal is so wonderful. This dish takes very little preparation but the results are delicious.—Jean Collier, Hanford, California
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 405 calories, 12g fat (4g saturated fat), 145mg cholesterol, 404mg sodium, 24g carbohydrate (5g sugars, 4g fiber), 49g protein.


  1. 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.
  2. 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.
  3. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
  4. 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).
Originally published as Coffee-Flavored Beef Roast in Taste of Home August/September 2009, p52

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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barbarabolk User ID: 2616813 228721
Reviewed Jun. 29, 2015

"Made this twice. The first time I made it I thought it was bland, so I used a different cut of meat--still bland. Meh...."

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