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Slow-Cooked Coffee Beef Roast Recipe
Slow-Cooked Coffee Beef Roast Recipe photo by Taste of Home
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Slow-Cooked Coffee Beef Roast Recipe

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4.5 8 10
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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
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 6 servings

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

Nutritional Facts

209 calories: 3 ounce-weight, 7g fat (2g saturated fat), 82mg cholesterol, 244mg sodium, 6g carbohydrate (0g sugars, 0g fiber), 28g protein Diabetic Exchanges: 0 starch, 3 lean meat

Directions

  1. 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.
  2. 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.
  3. In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef. Yield: 6 servings.
Originally published as Slow-Cooked Coffee Beef Roast in Light & Tasty February/March 2003, p31

Light-Bodied Red Wine

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


Reviews for Slow-Cooked Coffee Beef Roast

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
dndjohns
Reviewed Sep. 8, 2015

"We've made this several times and love the flavor and tenderness of the meat."

MY REVIEW
wrenjen523
Reviewed Apr. 1, 2014

"Just eh. I'm sure not going to find my chili powder had a lot to do with it."

MY REVIEW
mjmurphy
Reviewed Oct. 28, 2011

"This is absolutely wonderful! Excellent flavor! Easy to prepare and the leftovers, if there are any, make a fantastic stew. When we want to splurge, we use croissants to make sandwiches from the leftovers!"

MY REVIEW
joyfulmomma
Reviewed Aug. 19, 2011

"I also added a cup of beef broth and used a shoulder roast because that was what I had. My husband absolutely loved it!"

MY REVIEW
amethystra
Reviewed Feb. 6, 2010

"I agree that it had a musky smell when cooking, however, it was very tender and flavorful. Then again, I didn't have the chili powder so I substituted cayenne pepper for it. That exchange added a nice "bite" to the flavor."

MY REVIEW
mollyque
Reviewed Nov. 23, 2009

"This roast did not have a flavor I liked. It tasted musky. Eating it reminded me of having a cup of coffee that had been sitting out for a few hours. The flavor was overwhelming. It also did not smell good. Again, the only word I can think to describe it is musky."

MY REVIEW
marlafb2000
Reviewed Sep. 18, 2009

"I've made this recipe many, many times and always get raves. Everyone loves the tender meat and the gravy is wonderful. It is great with garlic mashed potatoes."

MY REVIEW
150113
Reviewed Apr. 29, 2009

"I didn't cut my roast in half, and I found the roast to be rather dry. I'm not sure what could be the reason for that, I cooked it for 8 hours on low. The coffee sauce needed something else, overall it was a bland roast."

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