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

Slow-Cooked Coffee Beef Roast Recipe

Publisher Photo
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

One serving (3 ounces cooked beef with 1/3 cup gravy) equals 209 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 244 mg sodium, 6 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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

Nutritional Facts

One serving (3 ounces cooked beef with 1/3 cup gravy) equals 209 calories, 7 g fat (2 g saturated fat), 82 mg cholesterol, 244 mg sodium, 6 g carbohydrate, trace fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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
   (9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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."

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