Cowboy Chuck Roast with Onion Gravy

By JanetLynn198

Ingredients

• 2-3 lb boneless beef chuck pot roast
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp cooking oil
• 2 medium onions, cut in wedges
• 3 cloves garlic, minced
• 1 cup brewed coffee
• 1 (14.5oz) can diced tomatoes
• 1/4 cup bottle mole sauce

Details

Servings 8

Preparation

Step 1

1. Trim fat from beef. Season beef on all sides with salt and pepper. In a 5qt 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 4-5 mins or just until edges begin to brown. Stir in garlic; cool 1-2 mins or until gragrant. Place beef on onion mixture. Add coffee, tomatoes and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1 1/2-2 hours or until beef is tender.

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