Lunch: Coffee-Flavored Beef Roast Recipe

Ingredients

6 medium red potatoes, cut into wedges
6 medium carrots, cut into 1-inch lengths
2 beef sirloin tip roasts (2 to 3 pounds each)
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 teaspoons canola oil
1 medium onion, halved and sliced
2 cups whole fresh mushrooms, quartered
2 garlic cloves, minced
1-1/2 cups brewed coffee
1 teaspoon chili powder
3 tablespoons cornstarch
1/4 cup cold water

Instructions

Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker.
In the same skillet, saute onion and mushrooms in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.

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