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Coffee-Flavored Beef Roast

 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


  • 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


  • 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

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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).
Nutritional 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.