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Cowboy Chuck Roast with Onion Gravy

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 1 (2½- to 3-pound) boneless beef chuck pot roast
  
• 1 tsp salt
  
• ½ tsp ground black pepper
  
• 1 Tbsp cooking oil
  
• 2 medium onions, cut in wedges
  
• 3 cloves garlic, minced
  
• 1 cup brewed coffee
  
• 1 (14.5-ounce) can diced tomatoes
  
• ¼ cup bottled mole sauce
  






Instructions



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, 1½ 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 before using.
   
   Makes 4 servings.
   
   
   • QUICK THAW:
   Thaw in a microwave oven at 30% power (medium-low) for 12 to 14 minutes, stirring and breaking up meat halfway through.