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Cowboy Chuck Roast with Onion Gravy

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3, B12, D
    MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 2 1/2 - 3 pound boneless beef chuck pot roast

    2. 1 teaspoon salt

    3. 1/2 teaspoon ground black pepper

    4. 1 tablespoon cooking oil

    5. 2 medium onions, cut in wedges

    6. 3 cloves

    7. garlic, minced

    8. 1 cup brewed coffee

    9. 1 14 1/2 ounce can diced tomatoes

    10. 1/4 cup bottled mole sauce

    Instructions Jump to Ingredients ↑

    1. Trim fat from beef . Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil . Remove beef from Dutch oven and set aside.

    2. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee , tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

    3. Divide cooked beef and sauce into 4 portions in airtight freezer containers . Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make Ranchero Beef Hash, or other recipes.

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