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Slow-Cooked Coffee Beef Roast

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, San Dimas, California
  • Total Time
    Prep: 15 min. Cook: 8 hours
  • Makes
    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


  • 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.
Nutrition Facts
5 ounces cooked beef: 281 calories, 10g fat (3g saturated fat), 120mg cholesterol, 261mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 39g protein. Diabetic exchanges: 5 lean meat, 1/2 starch.
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Average Rating:
  • mother of 3
    Apr 19, 2018

    Pretty good! Four stars as it was all right according to DH. Better than Ick, what's this? I used garlic & onion powder, skipped the mushrooms, beef broth would have been good. I added garlic/herb seasoning (BJS), & more garlic powder. Doubled the chili powder. Used thick round steak, cooked on high for four hours, reduced to low two hours. Cut into bite sized pieces to top garlic mashed potatoes; served with corn on the cob.

  • dndjohns
    Sep 8, 2015

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

  • wrenjen523
    Apr 1, 2014

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

  • ConnieK
    Aug 19, 2012

    No comment left

  • mjmurphy
    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!

  • joyfulmomma
    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!

  • notjeff
    Nov 22, 2010

    No comment left

  • amethystra
    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.

  • daisey5
    Feb 3, 2010

    No comment left

  • mollyque
    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.