Slow-Cooked Coffee Beef Roast Recipe

4.5 8 10
Slow-Cooked Coffee Beef Roast Recipe
Slow-Cooked Coffee Beef Roast Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Coffee Beef Roast Recipe

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

Ingredients

  • 1 boneless 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

Directions

In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. 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 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 sliced beef. Yield: 6 servings.
Originally published as Slow-Cooked Coffee Beef Roast in Light & Tasty February/March 2003, p31

Nutritional Facts

3 ounce-weight: 209 calories, 7g fat (2g saturated fat), 82mg cholesterol, 244mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

  • 1 boneless 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 over medium-high heat on all sides in oil. 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.
  2. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. In a 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 sliced beef. Yield: 6 servings.
Originally published as Slow-Cooked Coffee Beef Roast in Light & Tasty February/March 2003, p31

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Reviews forSlow-Cooked Coffee Beef Roast

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MY REVIEW
dndjohns User ID: 8071024 232472
Reviewed Sep. 8, 2015

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

MY REVIEW
wrenjen523 User ID: 7407554 87104
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 User ID: 1434956 90171
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 User ID: 6161776 46137
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 User ID: 1679864 45890
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 User ID: 4504744 87103
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 User ID: 1858634 54410
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 User ID: 2070798 46136
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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