- 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
- 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. 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Slow-Cooked Coffee Beef Roast
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"Just eh. I'm sure not going to find my chili powder had a lot to do with it."
"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!"
"I also added a cup of beef broth and used a shoulder roast because that was what I had. My husband absolutely loved it!"
"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."
"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."