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Slow-Cooked Coffee Beef Roast Recipe

Slow-Cooked Coffee Beef Roast Recipe

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 YIELD:6 servings


  • 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


  • 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.

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.

Reviews for Slow-Cooked Coffee Beef Roast

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Reviewed Sep. 8, 2015

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

Reviewed Apr. 1, 2014

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

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!"

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!"

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."

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."

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."

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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Wine Pairings

Light-Bodied Red Wine

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