Cowboy Chuck Roast with Onion Gravy
Recipe from Better Homes and Gardens

The perfect make-ahead main dish recipe for those busy weeknights. Divide and freeze this roast in four 2-serving portions for quicker thawing.


Cowboy Chuck Roast with Onion Gravy

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Servings: Makes four 2-serving portions.
Prep Time: 25 mins
Total Time: 1 hr 55 mins
 
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Ingredients
  • 1  2-1/2- to 3-lb.
    boneless beef chuck pot roast
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  • 1  tsp.
    salt
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  • 1/2  tsp.
    ground black pepper
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  • 1  Tbsp.
    cooking oil
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  • 2  medium
    onions, cut in wedges
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  • 3  cloves
    garlic, minced
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  • 1  cup
    brewed coffee
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  • 1  14.5-oz. can
    diced tomatoes
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  • 1/4  cup
    bottled mole sauce
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Directions
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.
4.
Quick Thaw: Thaw in microwave oven at 30 percent power (medium-low) for 12 to 14 minutes, stirring and breaking up meat halfway through. Makes four 2-serving portions.
Nutrition information
Calories 255, Total Fat 9 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 62 mg, Sodium 729 mg, Carbohydrate 9 g, Total Sugar 4 g, Fiber 2 g, Protein 33 g. Daily Values: Vitamin C 10%, Calcium 5%, Iron 18%. Percent Daily Values are based on a 2,000 calorie diet
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